Home ยป Pesto Salmon and Italian Veggies in Foil + Weekly Menu

Pesto Salmon and Italian Veggies in Foil + Weekly Menu

Pesto Salmon and Italian Veggies in Foil 1

I had my glucose challenge test this past week and whew, I passed. As well-equipped as I am to take on such a challenge, of course I prefer to not add that complication and risk to my pregnancy and my baby. With my glucose level, my hemoglobin was checked and not too surprisingly, it was just a bit low – nothing terribly uncommon in pregnancy.

While I supplement daily with my prenatal, magnesium, and vitamin D, I may need to add iron to my list. My intake of iron-rich meats has been sub-optimal as most of them simply don’t sound good to me. And while salmon has some iron, it doesn’t top the charts.Pesto Salmon and Italian Veggies in Foil 2

I was secretly hoping basil would fall into the iron-rich “leafy greens”…but it doesn’t. Because as far as pesto goes, I want to eat alllllllllllll of the pesto.

And s’mores.

And soft serve.

And honey wheat pretzels.

And nothing high in iron. Mostly carbs, as you can see.

Pesto Salmon and Italian Veggies in Foil 3

And while I will make a concentrated effort to incorporate a few more meals consisting of burgers on the grill (twist my arm!), I’m not giving up my seafood. We’re much bigger fans of that “from sea” than “from land” – always have been and probably always will be.

But as summer’s best green beans and grape tomatoes are upon us, and if you’re blessed enough to have bountiful basil grow, this recipe is perfect for this time of year. You can even throw these packets on the grill and enjoy the easy clean-up  without heating up the house. Great, simple flavors with lots of good-for-you stuff. A bit of iron, too 😉

Pesto Salmon and Italian Veggies in Foil 4

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 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
Weekly Menu: June 12th – 16th

Be well,


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  1. Jaelith
    June 13, 2016 / 8:45 pm

    Thank you! I made this tonight and it was delicious!

    • Nicole Morrissey
      June 14, 2016 / 10:22 am

      Jaelith, glad you liked it! ๐Ÿ™‚

  2. Amy D.
    June 17, 2016 / 1:31 am

    Hi Nicole! Just a tip I learned (get plenty of advice since I am anemic)…for iron-rich seafood, check out clams! ๐Ÿ™‚

  3. J
    June 17, 2016 / 8:47 pm

    How about dried apricots? They were recommended to me by the Red Cross when my hemoglobin was lower than they liked – worth a shot, right?

    • Nicole Morrissey
      June 18, 2016 / 8:18 am

      Oooo! And I love those! Great suggestion! ๐Ÿ™‚ Thanks!

      • Nicole Morrissey
        June 18, 2016 / 8:19 am

        That’s a good idea, thank you!

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