Pesto Salmon & Veggie Purses

Dinner is in the bag! Baking in parchment seals in all that delicious flavor, without all that kitchen clean-up.

Camille C.
Camille C.

5 minutes

Prep time

15 minutes

Cook time

524 cal.

Per serving

Utensils

Oven, Parchment paper, Baking pan

recipe

Cherry tomatoes

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.

Green beans (fresh)

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.

Salmon (fresh)
Pesto
Cherry tomatoes

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

Average estimated amount for one serving

Energy524 cal.
Fat35 g
Carbohydrates12 g
Protein41 g
Fiber9 g

On average, one serving of the recipe "Pesto Salmon & Veggie Purses" contains 524 Energy, 35 g of Fat, 12 g of Carbohydrates, 41 g of Protein, 9 g of Fiber.

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Pesto Salmon & Veggie Purses
Very easy