Oven, Parchment paper, Baking pan
Preheat the oven to 400°F. Wash & halve the cherry tomatoes.
Fold a large piece of parchment paper in half. Seal the fold. Then open it up again.
Wash & trim the green beans. Arrange the green beans over half the parchment sheet. Season with salt & pepper. Add a drizzle of olive oil.
Lay the salmon fillet over the green beans. Spread the pesto onto the salmon. Top with cherry tomatoes. Add a splash of water!
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.
Lay the parchment purses on a baking sheet. Bake for about 15 min at 400°F.
Remove from the oven. Serve & enjoy!
Average estimated amount for one serving
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.