Pesto Salmon and Italian Veggies in Foil

07.05.2015

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. 

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Pesto Salmon and Italian Veggies in Foil

5 from 6 votes

Easy pesto salmon with Italian veggies that the whole family will love.

Course: Main Course
Cuisine: Italian
Keyword: pesto salmon, salmon recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 395 kcal
Author: Jaclyn

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

Instructions

  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.

 

106 comments

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

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

  • 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

  • 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

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

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

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