Pesto Salmon and Italian Veggies in Foil
  • 4 (6 oz) salmon fillets
  • 1¼ lbs fresh green beans (haricot vert, or French), ends trimmed*
  • 3 tsp olive oil
  • ¼ tsp salt, divided
  • freshly ground black pepper, to taste
  • 6 Tbsp prepared pesto
  • 1 pint grape or cherry tomatoes, halved
  1. Preheat oven to 400 degrees F. Cut four pieces of aluminum foil into 20-inch lengths.
  2. Toss green beans with 2 teaspoons olive oil and season with ¼ teaspoon salt and pepper to taste. Divide green beans into 4 servings and layer in center of each piece of foil. Layer salmon over green beans and then spread 1½ tablespoon pesto over the surface of each filet.
  3. Toss tomatoes with remaining 1 teaspoon olive oil and season with remaining ¼ teaspoon salt. Top each salmon filet with tomatoes.
  4. Fold up sides of foil in and roll and crimp edges to loosely seal; place onto a baking sheet and bake for 20-28 minutes or until salmon is cooked through. Serve hot.
*You may use traditional green beans, but par-cook them by boiling or microwaving so they are tender after baking, but not over-cooked.

Recipe inspired by Jamie Oliver, as seen on Cooking Classy
Nutrition Information
Serving size: 1 packet Calories: 416 Fat: 24.0 Carbohydrates: 10.5 Sugar: 5.5 Sodium: 640 Fiber: 3.0 Protein: 39.5 Cholesterol: 94
Recipe by Prevention RD at