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97% would make again

Parchment Tomato Pesto Salmon

Under 30 minutes

Under 30 minutes

Ingredients

for 1 serving

  • 3 oz green beans (85 g)
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • 6 oz skinless salmon (170 g)
  • 2 tablespoons pesto
  • 10 cherry tomatoes, halved

Special Equipment

  • parchment paper, or aluminum foil, 12×18 inches (30x47cm)

Nutrition Info

  • Calories 761
  • Fat 60g
  • Carbs 14g
  • Fiber 4g
  • Sugar 7g
  • Protein 39g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350°F (180°C).
  2. Fold the parchment paper in half, then open up.
  3. On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
  4. Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
  5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
  6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
  7. Enjoy!

Ingredients

for 1 serving

  • 3 oz green beans (85 g)
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • 6 oz skinless salmon (170 g)
  • 2 tablespoons pesto
  • 10 cherry tomatoes, halved

Special Equipment

  • parchment paper, or aluminum foil, 12×18 inches (30x47cm)

Nutrition Info

  • Calories 761
  • Fat 60g
  • Carbs 14g
  • Fiber 4g
  • Sugar 7g
  • Protein 39g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350°F (180°C).
  2. Fold the parchment paper in half, then open up.
  3. On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
  4. Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
  5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
  6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
  7. Enjoy!

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