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
Instructions
Preheat oven to 400 degrees F. Cut four pieces of aluminum foil into 20-inch lengths.
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.
Toss tomatoes with remaining 1 teaspoon olive oil and season with remaining ¼ teaspoon salt. Top each salmon filet with tomatoes.
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.
Notes
*You may use traditional green beans, but par-cook them by boiling or microwaving so they are tender after baking, but not over-cooked.