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Pesto Salmon Packets

Pesto Salmon Packets with Veggies

Course: Dinner, Main Dish
Cuisine: Fish, Italian, Seafood
Recipe Type: 90/10 1-2-3 Eat, 90/10 Dairy Free, 90/10 Gluten Free, 90/10 Kid Friendly, 90/10 Paleo, 90/10 Regular
Author: Heidi Boortz
Servings : 4

Ingredients

Salmon Packets

  • 4 salmon fillet wild caught preferred
  • 1/2 lb green beans
  • 1/2 lb asparagus
  • 1 1/2 Tbsp extra virgin olive oil divided
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 tsp lemon juice
  • 1 pint grape tomatoes halved

Dairy-Free Pesto

  • 1 cup fresh basil
  • 1/4 cup pine nuts
  • 2 tsp bottled minced garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup extra virgin olive oil

Instructions

Pesto Salmon Packets

  • Make pesto according to directions below. Trim ends of green beans and break off tough ends of asparagus.
  • Preheat oven to 400. Place green beans in a microwave safe bowl with 1/2 cup water. Microwave on high for 1 minute. Drain.

 Season each salmon fillet with salt and pepper.
  • Make 4 foil sheets approximately 14 inches wide.

 Toss green beans and asparagus in 1 Tablespoon olive oil. Arrange 1/4 of the green beans and asparagus on each foil sheet. Top with salmon.
  • Spread each salmon filet with 1/4 the pesto. 

Toss tomatoes in remaining oil. Arrange 1/4 the tomatoes on each salmon filet. Drizzle with lemon juice.
  • Bring the sides of each foil sheet up and around the stacks to create a packet. Seal tightly.

 Place packets on a baking sheet. Bake at 400 20 min. Open one packet carefully and check fish for doneness. Bake up to 5 min longer or until fish flakes easily with fork.

Dairy-Free Pesto

  • Add basil to a food processor and puree.
  • Add pine nuts and process.

  • Add garlic, salt, and pepper. Process.
 With processor running, drizzle in olive oil.