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Parchment Tomato Pesto Salmon

Ingredients

for 1 serving

  • 3 oz
    green beans (85 g)
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • 6 oz
    skinless salmon (170 g)
  • 2 tablespoons
    pesto
  • 10 cherry tomatoes, halved

Special Equipment

  • parchment paper, or aluminum foil, 12×18 inches (30x47cm)

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Preparation

Under 30 min

  1. Preheat oven to 350°F (180°C).
  2. Fold the parchment paper in half, then open up.
  3. On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
  4. Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
  5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
  6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
  7. Enjoy!
 

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