Basil Pesto Salmon In Foil Packets with Zucchini And Cherry Tomatoes

Preheat your oven to 200°C (390°F). Lay out sheets of aluminum foil on a flat surface.

In a small bowl, combine the basil pesto with 1 tablespoon of olive oil per person, mixing well to create a smooth sauce.

Place each salmon fillet in the center of a foil sheet. Spread the pesto mixture evenly over the top of each fillet.

Toss the sliced zucchini and halved cherry tomatoes in a bowl with a splash of olive oil, salt, and pepper to taste. Distribute them evenly around the salmon fillets on the foil.

Drizzle 30ml of vegetable stock over the vegetables and salmon to keep them moist during cooking.

Fold the foil over the salmon and vegetables, sealing the edges to create a packet that traps the steam inside. Ensure it’s well sealed but leave some space inside for air to circulate.

Place the foil packets on a baking tray and bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.

Carefully open the foil packets (watch out for hot steam) and serve immediately, enjoying the aromatic pesto and juicy, flavorful salmon.