Pesto Salmon and Italian Veggies in Foil

07.05.2015

Pesto Salmon and Italian Veggies in Foil | Cooking Classy

What’s not to love about dinners in foil right? Easy to make, easy clean up, and they taste delicious! This Pesto Salmon with Italian Veggies is no exception! It’s full of flavor and you end with perfectly baked salmon. I had actually never added pesto to my salmon until this recipe and I absolutely loved it and will combine the two again and again!

The other way I want to try this next time is with asparagus in place of the green beans which I think I’ll like even more, it’s just that I already did a salmon and foil recipe with asparagus so I wanted to switch things up and use something different. Not everyone loves asparagus as much as I do. The green beans are delicious but the one draw back is that unless you want them pretty crisp tender then you need to parboil them first so they will be done the same time as the salmon (the asparagus doesn’t need to be partially cooked first).

Also, for the record I blanched my basil just to keep it nice and green for photos but over the years I’ve decided I don’t like blanched basil for pesto because the flavor is not as robust, plus I have to up the amount of basil to come close to the same intensity of flavor as the non-blanched. The easiest route here would be store-bought basil but during the summer when theres plenty of fresh basil around I definitely recommend going with homemade. 

Pesto Salmon and Italian Veggies in Foil | Cooking ClassyPesto Salmon and Italian Veggies in Foil | Cooking ClassyPesto Salmon and Italian Veggies in Foil | Cooking ClassyPesto Salmon and Italian Veggies in Foil | Cooking ClassyPesto Salmon and Italian Veggies in Foil | Cooking Classy

Pesto Salmon and Italian Veggies in Foil

Yield: 4 servings

Pesto Salmon and Italian Veggies in Foil

Ingredients

  • 4 (6 oz) skinless salmon fillets
  • 1 1/4 lbs fresh green beans, ends trimmed or 1 lb (medium/thin) asparagus, tough ends trimmed
  • 3 tsp olive oil, divided
  • Salt and freshly ground black pepper
  • 4 Tbsp pesto, homemade or store-bought (half of the homemade recipe will be enough)
  • 4 tsp fresh lemon juice
  • 1 pint grape tomatoes, halved

Directions

  • Preheat oven to 400 degrees. Bring a pot of water to a boil. Cut four pieces of aluminum foil into 14-inch lengths. Boil green beans 3 minutes, then carefully drain (asparagus doesn't need to be boiled before baking).
  • Toss green beans (or asparagus) with 2 tsp olive oil and season with salt and pepper to taste, divide into 4 servings and layer in center of each piece of foil. Season both sides of salmon with salt and pepper. Layer salmon over green beans and then spread 1 Tbsp pesto over top. Drizzle 1 tsp lemon juice over each fillet. Toss tomatoes with remaining 1 tsp olive oil and season lightly with salt. Spread over each salmon fillet. Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal (don't wrap too tightly you want the heat to be able to circulate well).
  • Place side by side on a baking sheet and bake in preheated oven until salmon has cooked through, about 20 - 28 minutes (cook time will vary depending on thickness of salmon and desired degree of doneness).
  • Recipe source: inspired by Jamie Oliver
http://www.cookingclassy.com/2015/07/pesto-salmon-and-italian-veggies-in-foil/

 

72 comments

  • Medha @ Whisk & Shout: Yum! I love pesto anything and I love how healthy this is :) July 5, 2015 at 9:29pm Reply

  • Ellie: Actually drooling – this looks so good!
    xx July 6, 2015 at 7:04pm Reply

  • Shawn @ I Wash You Dry: I’m a huge fan of pesto- we do chicken and pesto or turkey but salmon sounds divine! July 7, 2015 at 11:12am Reply

  • Heather: i just made these, but I grilled them instead because our oven just broke. They were amazing! Even my super-picky five and seven ear olds liked it! July 7, 2015 at 4:18pm Reply

    • Jaclyn: I’ll have to try them on the grill next time! Keep the heat outside. I’m glad your family like them Heather! July 7, 2015 at 6:18pm Reply

    • Janis: Heather, I only use the grill in summer. How long did you cook them, and did you put them on direct or indirect heat? Thanks! August 5, 2015 at 9:18am Reply

    • Chris: Heather what temp did you use for the grill, and how long? Id like to grill tonight August 10, 2015 at 7:16am Reply

  • Michelle @ Modern Acupuncture: Just made this recipe and it’s delicious! So, so good. I would never have thought to use pesto, but it’s perfection! July 7, 2015 at 5:03pm Reply

    • Jaclyn: I’m so glad you liked it Michelle! Thanks for your feedback! July 7, 2015 at 6:17pm Reply

  • Beverley: Jaclyn this is fish heaven, thank you xoxo July 11, 2015 at 3:12pm Reply

  • Phyllis Klick: Made this tonight, and it’s my new favorite salmon recipe! Thank you for sharing. July 25, 2015 at 4:30pm Reply

  • Laura Dembowski: I make salmon packets all the time, but I’ve never added pesto. Great idea! August 1, 2015 at 6:46am Reply

  • Emily: This looks awesome! Would love to try it tonight. Any sub for green beans that would hold up as well? Can’t do legumes…. maybe asparagus? August 17, 2015 at 10:52am Reply

    • Emily: So sorry… didn’t read the recipe well enough, you had already included the sub! Thanks again for the share. :-) August 17, 2015 at 10:53am Reply

  • Laura Young: My daughter fixes a similar recipe. Line a baking sheet with foil & put a cooling rack on it. Put salmon on rack & slather with pesto. Top with coarsly ground pistasios, pressing into pesto. Bake at 375 degrees until done. Time depends on the thickness of your fish. Usually about 10 – 15 minutes. She fixes asparagus with it just lightly drizzled with olive oil & S & P. Same time & temp. Yummy! August 17, 2015 at 10:57am Reply

  • Kari: Would broccoli make a good substitute for green beans or do you think that broccoli would be too soft? August 21, 2015 at 4:43pm Reply

    • Jaclyn: Broccoli would be great just dice into small florets and no pre-cooking required. August 21, 2015 at 5:55pm Reply

  • Laura: Really good and easy and quick to make. August 22, 2015 at 10:19am Reply

  • Jill: Thanks for the recipe! I am definitely going to try this. I want to start cooking more fish and I newly love salmon and I definitely love asparagus and pesto! August 24, 2015 at 10:31am Reply

  • Jessica: This looks amazing!! Definitely gotta try this with the asparagus someday since green beans aren’t my cup of tea. Do you think this would be good if I switched out the grape tomatoes for sundried tomatoes? Don’t get me wrong, I love grape tomatoes…I just love sundried tomatoes so much more! :) September 12, 2015 at 3:08pm Reply

    • Jaclyn: I think that would be just fine. October 23, 2015 at 9:23am Reply

  • Brenna R: Made this last night and it was Delicious!! Now in the rotation for salmon. Big bonus was the easy clean up of roasting pan. Thank you. October 26, 2015 at 3:30pm Reply

    • Jaclyn: You’re very welcome! So glad you enjoyed it Brenna! October 26, 2015 at 8:50pm Reply

  • Donna: Omg! Simple tasty and nutritious with and easy clean up! Loved it! Definitely make again…..even for company! November 22, 2015 at 8:25pm Reply

  • Terri: I made this last night. It is so good !

    It even kept well and was enjoyed tonight as well. I love it. January 12, 2016 at 7:19am Reply

  • Eugenia Fraser: I made this last night. Used asparagus instead of beans & sundried tomato pesto instead of green pesto & it was delicious. The sundried tomato pesto complemented the roasted tomatoes and enhanced their flavor. Family commented that it was a “Restaurant Quality Meal “. January 13, 2016 at 9:00am Reply

  • Victoria: Do you know the calorie count by chance? January 14, 2016 at 9:41am Reply

  • Dionne: I made it…OMG! It was delicious. ..so fresh..so healthy. ..i will make it again in the same week. . Of course I put triple pesto and a little feta. Hand clap! January 28, 2016 at 7:19pm Reply

  • Stephanie: Have you done this with Chicken Breasts? If so, how long to cook? February 15, 2016 at 1:35pm Reply

    • Jaclyn: I haven’t, cook time would vary just based on size and thickness of chicken breasts (I’d pound them to an even thickness before baking) – probably somewhere around 25 minutes. Just check temp to 165 in center of chicken. February 15, 2016 at 1:47pm Reply

  • Amy: Would this work with one large peice of salmon to feed 4 instead of individual packs? Would you cook for the same length of time? February 17, 2016 at 1:13am Reply

  • kelley: Do you know if this can be pre-made and frozen? I’m all about freezer meals these days but looking for seafood options. Thanks in advance! February 23, 2016 at 6:01pm Reply

  • Tammy: I am new to healthy cooking….I hate to say! But this was sooooo nice and easy to make. Love love love! March 1, 2016 at 8:25pm Reply

  • Maria: Soooooo trying this tomorrow!!!! With a little olive and garlic roasted bowties and Salad!!!! March 4, 2016 at 4:56pm Reply

  • Cindy: Tried this with asparagus tonight it was delicious. I will definitely make this for my family and friends. So easy and quick.
    Love it March 7, 2016 at 6:38pm Reply

  • Hailey maliska: How do you find fresh skinless salmon? We’ve only found salmon with skin on it which results in my husband doing it on the grill everytime. March 24, 2016 at 6:47pm Reply

    • Jaclyn: I either skin it myself or ask the butcher to do it. Some grocery stores will others wont. There are plenty of you tube videos on how to do it though if you want to look one up and try it out. March 25, 2016 at 12:20am Reply

    • Jean W: Costco carries skinless salmon in a few varieties. July 3, 2016 at 2:32pm Reply

  • carlotta: Salmon and pesto? WTF
    An Italian March 25, 2016 at 1:17pm Reply

    • Jessica: Before you speak THINK:

      T is it True?
      H is it Helpful?
      I is it Inspiring?
      N is it Necessary?
      K is it Kind?

      Taste your words before you spit them out. April 16, 2016 at 12:38pm Reply

      • Brenna R: Jessica What a great post & I am going to use it too! Plus its a great recipe, hope you enjoy it April 18, 2016 at 2:44pm Reply

  • Barb: Wondering if a different type of fish could be substituted? March 29, 2016 at 11:49am Reply

  • Shannon: For a poor lady trying to use what’s in the house… Do you think this would be good with tilapia? Or is it really best with salmon, since it’s a more flavorful and less delicate fish… March 31, 2016 at 7:00am Reply

  • Melissa: Hello! I’m very excited to make this! I’m rather new to cooking and I have a question about meal prep. I want to make four at once for this week’s lunches. I was thinking of prepping them, sticking them in the freezer today, and then the day I want to eat one take it out of the freezer and stick it in the fridge to defrost during work and then come home and cook it. Do you think that would work? April 3, 2016 at 1:15pm Reply

  • Jessica: For the record, Jaclyn; I can’t wait to try this tonight!

    My boyfriend is never really excited about a meal but when I told him I wanted to try this, he got super excited and even drove me to the store! xD April 16, 2016 at 12:40pm Reply

    • Jaclyn: I hope you love it Jessica! April 18, 2016 at 12:21pm Reply

  • Amy: Made this tonight with asparagus on the grill for 25 minutes, moist & delicious!!! April 17, 2016 at 4:56pm Reply

  • Morgan: Do you have an approximate amount of calories for this recipe per serving? I can figure it up, but I wasn’t sure if you had already done it! April 25, 2016 at 10:13am Reply

  • Alicia: Do you have a substitute for the tomatoes? My husband is not a fan of tomatoes. I don’t know why, I love them! Looks delicious! Thanks. May 1, 2016 at 8:14pm Reply

  • Eva: Love salmon and always looking for new ways to cook. Definitely will try this xx May 21, 2016 at 6:40pm Reply

  • Esther: Add a foil of cooking paper between the aluminium and food. Better for health and looks far more healthier. Just try ! Esther from France May 27, 2016 at 2:14am Reply

  • Amy B.: I made this last week and it was amazing.
    All of the flavors melded so well together. My husband loved it! This is definitely going in the weekly rotation. May 31, 2016 at 7:56am Reply

    • Jaclyn: So glad you and your husband loved it! May 31, 2016 at 10:38am Reply

  • Alicia: Made this for dinner tonight and it was delicious. My boyfriend the salmon version and I substituted the salmon with a portabello mushroom. Thanks for the recipe June 4, 2016 at 3:42pm Reply

  • Nurseli: Don’t blanch basil! It does take away all the flavor. Try adding some lemon juice instead- it prevents it from browning. I’m definitely going to try this recipe- looks good! June 8, 2016 at 10:10pm Reply

    • Jaclyn: If you blanch it for a very short period of time it shouldn’t take away much of the flavor at all, I’ve been doing this for years :). Lemon helps just a little but if you add too much it becomes really over-powering. Just my thoughts :). June 9, 2016 at 10:30am Reply

  • Krystle: Hi jaclyn i want to try this recipe for my italian boss.. My question is.. If i use asparagus and bake it for 20-28mins would it be too soft? Thank you June 20, 2016 at 3:04am Reply

  • Christina: I just made this for dinner, I used asparagus instead of green beans and I used sea salt instead of regular salt. OMG it was amazing!!! I found my new salmon recipe. Thank you so much ! July 6, 2016 at 5:56pm Reply

    • Jaclyn: So glad you loved it Christina! July 11, 2016 at 3:07pm Reply

  • Marisa: This was awesome. My son hates salmon but loves pesto. He cleaned his plate. Thanks for a great recipe. July 12, 2016 at 6:01pm Reply

    • Jaclyn: Thanks for the great review Marisa! July 13, 2016 at 10:41am Reply

  • MJ: This has become my favorite salmon recipe, it is just so yummy!! I love it the way it is but I have also mixed a little fresh corn with asparagus for the bottom layer, it’s a nice change up. And when I go that far, I have also found a sprinkle of crumbled feta over the veggies and toasted pine nuts over the plate put the entire meal over the top!

    Love this recipe! Thank you – thank you for sharing!! July 18, 2016 at 3:08pm Reply

    • Jaclyn: I’m so glad you like the recipe MJ, thanks for your review! July 19, 2016 at 12:20am Reply

  • Kayleigh: Just made this and it was amaaaaazing. Thank you July 26, 2016 at 1:51pm Reply

  • Deb: I have made this recipe.mit is great! July 27, 2016 at 4:46pm Reply

  • Taylor: Ah, this was amazing! Definitely making this, again! August 16, 2016 at 4:45pm Reply

  • Elodie: Thanks from France ! Just made it tonight… Perfect… Nothing else to say :) September 11, 2016 at 2:01pm Reply

    • Jaclyn: I’m so glad you enjoyed it Elodie! Thanks for leaving a comment! September 11, 2016 at 8:40pm Reply

  • Donn: I made this and it’s absolutely a keeper. I normally don’t like fishy tasting fish. This was amazing! Instead of putting it in the oven we put it on the BBQ. So good! September 11, 2016 at 9:39pm Reply

    • Jaclyn: I still need to try grilling it one of these times. So glad you liked it Donn! September 11, 2016 at 9:49pm Reply

  • Tomica Fitzgerald: I’m making it now forgot to blanch the green beans is that going to be a problem? September 15, 2016 at 3:05pm Reply

    • Jaclyn: They may not be quite as tender, you can heat them a little longer in a skillet though if needed. September 15, 2016 at 10:10pm Reply

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