Pesto Salmon and Italian Veggies in Foil


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!

Pesto Salmon and Italian Veggies in Foil | Cooking Classy

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

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Pesto Salmon and Italian Veggies in Foil

5 from 7 votes

Easy pesto salmon with Italian veggies that the whole family will love. Packed with flavor and nutritious ingredients.

Servings: 4 people
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • 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


  1. 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).
  2. 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.
  3. 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).
  4. 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).
  5. Recipe source: inspired by Jamie Oliver
Nutrition Facts
Pesto Salmon and Italian Veggies in Foil
Amount Per Serving
Calories 395 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 3g 15%
Cholesterol 94mg 31%
Sodium 229mg 10%
Potassium 1412mg 40%
Total Carbohydrates 16g 5%
Dietary Fiber 5g 20%
Sugars 8g
Protein 38g 76%
Vitamin A 46.7%
Vitamin C 43%
Calcium 10.9%
Iron 17.9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Italian
Keyword: baked salmon in foil, pesto salmon
Calories: 395 kcal
Author: Jaclyn


  • Laura L: This was delicious! I adapted seasonings a bit and due to my salmon having skin, I didn’t want to cook a veg underneath.But I had never cooked salmon with pesto before either and I had some beautiful organic grape tomatoes on hand. Delish! September 5, 2018 at 10:38am Reply

  • Jill: Delicious! I only realized this a.m. that the recipe was closed into a packet because I just printed up the recipe without looking at the lovely how to photos on the blog. I would suggest you add “sealed” packet for clarification. Thanks for a great recipe. August 19, 2018 at 5:12am Reply

  • Ans van Maris: Heerlijk! Heb dit al meerdere keren gemaakt en geniet er iedere keer van. Thanks for the recipe! May 31, 2018 at 5:34am Reply

  • Leah @ Hi Jaclyn! I love your recipes! So much so that I linked to this recipe in a Healthy, Easy Weeknight Meal recipe round-up I recently posted. Thanks for providing people with great recipes to follow!

    May 18, 2018 at 12:01pm Reply

  • Laura Parkinson: I cooked this last night & loved it, I’m not a confident cook but felt very proud presenting this to my other half, he even said the words “Babe that was amazing” thank you. I didn’t cook the beans before hand tho, as I forgot ha ha but was yummy all the same ☺️ Thanks xx May 2, 2018 at 11:46pm Reply

    • Jaclyn: Thanks for the great feedback Laura – so glad it was enjoyed by all! May 4, 2018 at 9:50am Reply

  • Donna: This is my favorite meal…delicious and easy! Even I can’t mess it up???? I always use the asparagus version! Thanks! December 9, 2017 at 4:46pm Reply

    • Jaclyn: You’re welcome! Thanks for your feedback! December 11, 2017 at 11:23am Reply

  • Kim: This is a great recipe. I probably make this once a week. FYI, you don’t need to boil the green beans ahead of time. In fact, I prefer them that way. Thanks for the recipe! December 8, 2017 at 4:41pm Reply

    • Jaclyn: I’m glad you liked this salmon recipe Kim! Thanks for your feedback! December 8, 2017 at 9:14pm Reply

  • Boyan Minchev: I like pesto so much and this recipe is amazing I will definitely try to cook this on the weekend. Thank you for sharing this recipe with us. September 5, 2017 at 6:11am Reply

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