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MealDinnerSeafoodSeafoodDairyFishHigh-FiberLow-SugarHigh-ProteinKetoUnder 1 HourUnder 45 MinutesPescatarianOne-Pot or PanFusionWeeknightBakingUnder 30 MinutesEasyLow-CarbHealthyGluten-FreeDairy-FreeItalianNorth American

Parchment Tomato Pesto Salmon

featured in Parchment Baked Salmon 4 Ways

This parchment tomato pesto salmon is bursting with fresh and flavorful ingredients. The tomato and pesto add a zesty twist to this classic fish dish, while the parchment paper keeps the salmon moist and flaky.

97% would make again
Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Parchment Tomato Pesto Salmon
Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Ingredients

for 1 serving

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

Nutrition Info

  • Calories 634
  • Fat 45g
  • Carbs 14g
  • Fiber 4g
  • Sugar 7g
  • Protein 40g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Fold a sheet of parchment paper in half crosswise, then open up.
  3. Set the green beans on one half of the parchment. Drizzle with olive oil and season with salt and pepper.
  4. Lay the salmon on top of the green beans, then spread the pesto over the salmon. Top with the tomatoes.
  5. Fold the other half of the parchment paper over the salmon, then crimp the edges to seal the parchment packet.
  6. Bake for 20 minutes, or until the internal temperature of the salmon reaches 145˚F (63˚C).
  7. Enjoy!
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Parchment Tomato Pesto Salmon