Pesto Salmon and Italian Veggies in Foil

Published July 5, 2015. Updated March 2, 2020

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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

Basil Pesto Salmon in Foil

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 Classy

How to Make Pesto Salmon in Foil

  1. Preheat oven to 400 degrees.
  2. Blanch green beans: 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).
  3. Toss with oil, divide among foil: 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.
  4. Add salmon over green beans, top with pesto: Season both sides of salmon with salt and pepper. Layer salmon over green beans and then spread 1 Tbsp pesto over top.
  5. Season with lemon, add tomatoes and oil: 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.
  6. Wrap foil packs: 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).
  7. Bake until cooked through: 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).

Can I Grill These Instead of Bake?

Yes these will also work great on the grill. Cook on a 400 degree oven until salmon is cooked through (it should take about 20 – 25 minutes).

Pesto Salmon and Italian Veggies in Foil | Cooking Classy

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5 from 16 votes

Pesto Salmon and Italian Veggies in Foil

Easy pesto salmon with Italian veggies that the whole family will love. Packed with flavor and nutritious ingredients.
Servings: 4 people
Prep5 minutes
Cook30 minutes
Ready in: 35 minutes

Ingredients

Instructions

  • 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
Nutrition Facts
Pesto Salmon and Italian Veggies in Foil
Amount Per Serving
Calories 395 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Cholesterol 94mg31%
Sodium 229mg10%
Potassium 1412mg40%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 8g9%
Protein 38g76%
Vitamin A 2335IU47%
Vitamin C 35.5mg43%
Calcium 109mg11%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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124 Comments

  • 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!

  • 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.

  • Ans van Maris

    Heerlijk! Heb dit al meerdere keren gemaakt en geniet er iedere keer van. Thanks for the recipe!

  • Leah @ LunchwithLeah.com

    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!

    -Leah

  • 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

    • Jaclyn

      Jaclyn Bell

      Thanks for the great feedback Laura – so glad it was enjoyed by all!

  • Donna

    This is my favorite meal…delicious and easy! Even I can’t mess it up???? I always use the asparagus version! Thanks!

  • 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!

  • 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.