Pesto Baked Salmon Foil Dinner
User Reviews
5
-
Prep Time
9 mins
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Cook Time
20 mins
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Total Time
29 mins
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Servings
2 people
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Calories
603 kcal
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Course
Main Course
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Cuisine
Italian
Pesto Baked Salmon Foil Dinner
Description
The recipe layers fresh salmon filets on a bed of spiralized zucchini noodles tossed with pesto in foil baskets. After topping the salmon with more pesto, the foil packets are surrounded by cherry tomatoes mixed with garlic, olive oil, balsamic vinegar, black pepper, and chopped basil. Baking at 400°F for 20 minutes steams and roasts the ingredients together, resulting in salmon that is moist and flavorful with a herbaceous pesto coating. The zucchini noodles retain some bite without becoming soggy due to pressing out excess moisture before assembly. The roasted cherry tomatoes add sweetness and acidity, complemented by garlic and fresh basil aromas, enhancing the overall depth of flavors.
Serving this foil dinner showcases a balanced plate without extra cleanup, as each foil basket contains a full portion of vegetables and fish. The mixture of fresh and roasted ingredients provides varied textures, and the pesto unites the components with its herb and oil base. This dish can suit a weeknight meal or a convenient dinner when fresh ingredients and simple preparation are desired.
Ingredients
- 1 zucchini large
- 4 tablespoons pesto find links below for homemade basil, spinach & kale pesto
- 12 ounces salmon 2 - 6 ounce filets, fresh
- 2 cups cherry tomato
- 4 cloves garlic
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon black pepper
- 2 tablespoons basil chopped, fresh
Instructions
- Preheat the oven to 400°F.
- Spiralize the zucchini into noodles. Press the zucchini noodles between two paper towels to get some of the moisture out of the zoodles.
- Toss the zucchini noodles with 2 tablespoons pesto. Divide the zucchini noodles between two foil baskets.
- Place the salmon on top of the zucchini noodles, then spread 1 tablespoon of pesto on each salmon filet.
- Add the cherry tomatoes, garlic, olive oil, balsamic vinegar, black pepper and basil to a large bowl and toss.
- Spread the cherry tomatoes around the salmon in the foil baskets.
- Place the foil baskets on a rimmed baking sheet and into the oven for 20 minutes. Remove from the oven and serve.
Notes
- Use homemade basil, spinach, or kale pesto depending on preference and dietary needs.
- To make this recipe dairy-free or Whole30 compliant, use a vegan pesto variant.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Serving | 2serving | |
| Calories | 603kcal | 30% |
| Carbohydrates | 14g | 5% |
| Protein | 38g | 76% |
| Fat | 43g | 66% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 95mg | 32% |
| Sodium | 383mg | 16% |
| Potassium | 1438mg | 31% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1735mg | 35% |
| Vitamin C | 53.9mg | 60% |
| Calcium | 112mg | 11% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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