Basil Pesto Salmon In Foil Packets with Zucchini And Cherry Tomatoes
- Gluten Free
- Seafood
- Keto
- Italian
- Contains Dairy
These pesto salmon fillets in foil packets combine great summer ingredients, tomatoes, zucchini and pesto, to make a sublime low carb dinner.
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Nutrition Per Serving
- Calories 432
- Carbs 7.3g
- Fat 29.6g
- Fibre 2.2g
- Protein 33.7g
- Sugar 4.8g
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Step 1
Preheat your oven to 200°C (390°F). Lay out sheets of aluminum foil on a flat surface.
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Step 2
In a small bowl, combine the basil pesto with 1 tablespoon of olive oil per person, mixing well to create a smooth sauce.
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Step 3
Place each salmon fillet in the center of a foil sheet. Spread the pesto mixture evenly over the top of each fillet.
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Step 4
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.
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Step 5
Drizzle 30ml of vegetable stock over the vegetables and salmon to keep them moist during cooking.
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Step 6
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.
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Step 7
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.
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Step 8
Carefully open the foil packets (watch out for hot steam) and serve immediately, enjoying the aromatic pesto and juicy, flavorful salmon.
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Reviews
Aleya Al Hammadi
The easiest recipe ever. The taste is great