This gluten free 29 minute recipe takes a healthy twist on the foil dinner with pesto baked salmon over zucchini noodles, topped with balsamic basil cherry tomatoes.
When it comes to healthy dinner options, salmon is one of my favorites! It’s light on the calories and packed with essential vitamins and minerals!
For this baked salmon recipe, I took a classic dinner that I grew up with, the foil dinner, and gave it a super healthy twist!
As a kid, our foil dinners in Oklahoma would consist of ground beef patties, potatoes and corn, mmm, meat and potatoes!
I decided to swap the ground beef patty for salmon, the potatoes for zucchini noodles, and the corn for cherry tomatoes, for an all-around deliciously healthy dinner!
In addition to being tasty and good for you, this baked salmon recipe is made in only 29 minutes, and since it’s baked in foil baskets, the clean up is a breeze!
Get step by step directions & photos for how to make this recipe below, or watch how to make it on my web series “29 Minute Meals”!
Subscribe on YouTube for new “29 Minute Meals” episodes every Wednesday!
- 1 large zucchini
- 4 tbsp fresh basil, spinach or kale pesto – divided (click links for recipes)
- 2 (6 oz) filets of fresh salmon (skins removed)
- 2 cups cherry tomatoes
- 4 cloves garlic
- 3 tbsp olive oil
- 1 tbsp Balsamic Vinegar
- ¼ tsp black pepper
- 2 tbsp fresh basil (chopped)
Preheat the oven to 400° F.
Spiralize the zucchini into noodles with a Spiralizer.
Press the zucchini noodles between two paper towels to get some of the moisture out of the zoodles (such a fun name to say!)
Toss the zucchini noodles with 2 tbsp pesto*.
*As I mentioned in the ingredient list above, you can use basil, spinach or kale pesto in this recipe. I used homemade basil pesto & it was delicious!
Divide the zucchini noodles between two foil baskets.
Place the salmon on top of the zucchini noodles, then spread 1 tbsp. of pesto on each salmon filet.
Add the cherry tomatoes, garlic, olive oil, balsamic vinegar, black pepper and basil to a large bowl and toss.
Spread the cherry tomatoes around the salmon in the foil baskets.
Place the foil baskets on a rimmed baking sheet and into the oven for 20 minutes.
Remove from the oven and serve.
Seriously scrumptious! Who knew that something so healthy could also taste so good?! The fresh pesto gives this dish a ton of flavor, along with the roasted tomatoes & zucchini noodles, yay for ZOODLES!
I’m definitely going to be busting out my spiralizer a lot this fall to make more delicious zoodle recipes (basically just so I can say zoodle over & over again, lol!)
You can grab a Spiralizer for under $30 online!
♦ Gluten Free Option: This recipe is gluten free.
Note: This page contains affiliate links. I only link to products I use & love!