Tomato Pesto Salmon

Name: Tomato Pesto Salmon
Total time: 1800 s
Yield: 1 servings
Cuisine: American
Ingredients: Parchment Paper / Aluminum Foil (12×18 inches); 3 oz Green Beans; to taste Olive Oil; to taste Salt & Pepper; 6 oz Salmon (skinless); 2 tbs Pesto; 10 Cherry Tomatoes (halved)

fs422 @cook_5327500

Ithaca

Tomato Pesto Salmon

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Ingredients

30 mins

1 servings

Parchment Paper / Aluminum Foil (12×18 inches)
3 ozGreen Beans
to tasteOlive Oil
to tasteSalt & Pepper
6 ozSalmon (skinless)
2 tbsPesto
10Cherry Tomatoes (halved)

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Steps

30 mins

1

Preheat oven to 350°F/180°C.
2

Fold the parchment paper in half, then open up. On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
3

Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
4

Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.