Parchment Tomato Pesto Salmon

Parchment Tomato Pesto Salmon

4.9(646)

Cook Time
-
Total Time
-
Yield
1 serving

Ingredients

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

Nutrition Info

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

How to Make It

1. Step
Preheat the oven to 350°F (180°C).
2. Step
Fold a sheet of parchment paper in half crosswise, then open up.
3. Step
Set the green beans on one half of the parchment. Drizzle with olive oil and season with salt and pepper.
4. Step
Lay the salmon on top of the green beans, then spread the pesto over the salmon. Top with the tomatoes.
5. Step
Fold the other half of the parchment paper over the salmon, then crimp the edges to seal the parchment packet.
6. Step
Bake for 20 minutes, or until the internal temperature of the salmon reaches 145˚F (63˚C).
7. Step
Enjoy!

Tags

KetoPescatarianDairy-FreeHigh-ProteinLow-CarbMixing BowlOven MittsCutting BoardChef's KnifeMeasuring SpoonsPyrexBaking PanParchment PaperGluten-FreeSeafoodWeeknightBakeDinnerOne-Pot or PanEasyHealthyItalianFusionAmericanOven

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