Original author: Cooking Classy
Pesto Salmon and Italian Veggies in Foil
Ingredients
- 4 Skinless salmon fillets (portion: 170gr/person)
- 450 gr Green beans/asparagus
- 3 tsp olive oil
- 4 tbsp Pesto
- 4 tsp lemon juice
- Salt and pepper
- Grape tomatoes halved
Instructions
- Boil green beans 3 minutes, then carefully drain (asparagus doesn't need to be boiled before baking)
- Toss green beans (or asparagus) with 2 tsp olive oil and season with salt and peper to taste.
- Cut four pieces of alumunium foil into 14-inch length. Layer the green beans (or asparagus) in center of each piece of foil
- Season both sides of salmon with salt and pepper and layer salmon over green beans (or asparagus)
- Spread 1 Tbsp pesto over top of salmon. Drizzle 1 tsp lemon juice over each fillet
- Toss tomatoes with remaining 1 tsp olive oil and season lightly with salt. Spread over each salmon fillet.
- Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal (don't wrap to tightly you want the heat to be able to circulate well)
- Preheat oven to 200C. Place wrapped salmon on baking sheet and bake in preheated oven about 25 minutes