Pesto Salmon & Veggie Packets
Give a review !Dinner is in the bag! Baking in parchment seals in all that delicious flavor, without all that kitchen clean-up.
Ingredients
Utensils
Oven, Parchment paper, Sheet Tray
recipe
Step 1
Preheat the oven to 400°F. Wash & halve the cherry tomatoes.
Step 2
Fold a large piece of parchment paper in half. Seal the fold. Then open it up again.
Step 3
Wash & trim the green beans. Arrange the green beans over half the parchment sheet. Season with salt & pepper. Add a drizzle of olive oil.
Step 4
Lay the salmon fillet over the green beans. Spread the pesto onto the salmon. Top with cherry tomatoes. Add a splash of water!
Step 5
Fold over the other half of the parchment sheet. Roll in the edges to form a tightly sealed baking bag. Repeat for each salmon fillet.
Step 6
Lay the parchment purses on a baking sheet. Bake for about 15 min at 400°F.
Step 7
Remove from the oven. Serve & enjoy!
Nutrition facts
View nutritional information
| Energy | 524 cal. |
| Fat | 35 g |
| Carbohydrates | 12 g |
| Protein | 41 g |
| Fiber | 9 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Pesto Salmon & Veggie Packets" contains 524 Energy, 35 g of Fat, 12 g of Carbohydrates, 41 g of Protein, 9 g of Fiber.
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