Basil Pesto Salmon In Foil Packets with Zucchini And Cherry Tomatoes
These pesto salmon fillets in foil packets combine great summer ingredients, tomatoes, zucchini and pesto, to make a sublime low carb dinner.
Nutrition Per Portion
- Calories
432
- Carbs
7.3g
- Fat
29.6g
- Fibre
2.2g
- Protein
33.7g
- Sugar
4.8g
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Salmon Fillet
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Cherry Tomatoes
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Zucchini
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Vegetable Stock
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Basil Pesto
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Olive Oil
|
Salmon Fillet |
Cherry Tomatoes |
Zucchini |
Vegetable Stock |
Basil Pesto |
Olive Oil |
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0.0 min
Preheat oven to 200º.
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0.5 min
Chop the tomatoes in half.
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1.5 min
Roughly chop the zucchini.
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2.5 min
Get a sheet of tin foil that is large enough to wrap completely over the ingredients to cover and seal in the steam.
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3.0 min
Create a bed of Zucchini in the center of the foil big enough to lay the salmon on.
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3.5 min
Lay the salmon atop of the zucchini.
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4.0 min
Place the tomatoes around the salmon.
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4.5 min
Season with salt and pepper and drizzle with olive oil.
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5.0 min
Fold up the edges of the foil around it to create a 1 inch rim to trap the moisture inside.
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5.5 min
Pour the vegetable stock into the foil around the salmon and tomatoes.
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6.0 min
Using a brush or a spoon, top the salmon with the basil pesto.
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6.5 min
Fold the extra foil over the top of the salmon packet and lightly crimp to create a mostly sealed package.
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7.5 min
Place foil packets in oven and cook for approximately 20 minutes.
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27.5 min
Carefully remove from the oven and keep covered for five minutes.
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32.5 min
Open foil packets and serve.
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Ingredients
Salmon Fillet
Cherry Tomatoes
Halved
Zucchini
Sliced
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 30ml per person
Basil Pesto
Olive Oil
Use 1 tablespoon of oil per person
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Reviews (1)
Aleya Al Hammadi
The easiest recipe ever. The taste is great