Ingredients
1
1 servings
- •3 oz green beans
- •olive oil, to taste
- •kosher salt, to taste
- •freshly ground black pepper, to taste
- •6 oz skinless salmon fillet
- •2 tablespoons pesto
- •10 cherry tomatoes, halved
Instructions
- Preheat the oven to 350°F (180°C).
- Fold a sheet of parchment paper in half crosswise, then open up.
- Set the green beans on one half of the parchment. Drizzle with olive oil and season with salt and pepper.
- Lay the salmon on top of the green beans, then spread the pesto over the salmon. Top with the tomatoes.
- Fold the other half of the parchment paper over the salmon, then crimp the edges to seal the parchment packet.
- Bake for 20 minutes, or until the internal temperature of the salmon reaches 145˚F (63˚C).
- Enjoy!
Nutritional Facts
Per 1 servings
- Calories: 806
- Carbohydrate: 14g
- Fat: 65g
- Fiber: 4g
- Protein: 40g
- Sugar: 7g
Related Recipes
Tomato Pesto Salmon
Salmon With Pesto Veggie Noodles By Wolfgang Puck
Parchment-wrapped Salmon (en Papillote)
Baked Salmon
Parchment Baked Salmon
Grilled Salmon With Pesto Crust
Chef John's Salmon in Parchment
Cheesy Pesto-Stuffed Salmon
Weekday Meal-Prep Pesto Chicken & Veggies
Basil Pesto Salmon Parmesan
Pesto Salmon Puff Pastry
