Pesto Baked Salmon Foil Dinner
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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. This created 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!
Pesto Baked Salmon Ingredients
- 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)
Pesto Baked Salmon Instructions
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. (Pretty much just so I can say zoodle over & over again, lol!)
You can grab a Spiralizer for under $30 online! Use it to make zoodles for these popular recipes!
- Bruschetta Grilled Chicken Zoodle Bowls
- Vegan Pad Thai with Zoodles
- Balsamic Salmon Zoodle Bowls
- Greek Chicken Zoodle Bowls
Pesto Baked Salmon Foil Dinner
Ingredients
- 1 large zucchini
- 4 tbsp pesto, find links below for homemade basil, spinach & kale pesto
- 12 oz fresh salmon , 2 - 6 oz filets (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
Instructions
- Preheat the oven to 400° F.
- Spiralize the zucchini into noodles.
- Press the zucchini noodles between two paper towels to get some of the moisture out of the zoodles.
- Toss the zucchini noodles with 2 tbsp pesto.
- 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.
Video
Notes
Nutrition Facts
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9 Comments on “Pesto Baked Salmon Foil Dinner”
This was soooo good! Made it tonight and loved it! Thank you!
Woohoo, love to hear that Jennifer!! Thanks for sharing!
This was a YUMMY dish! We cooked ours over the campfire, 6 min. each side, done to PERFECTION. The fish gets done faster than the tomatoes, so I’d suggest nuking the tomatoes ~ 1 min just to “get them started”, and then add them in. Also suggest making the marinade/sauce ahead of time, and consider marinading the tomatoes in the sauce for up to 24 hr in advance. Makes last min prep super easy!
What a lovely light evening meal 🙂 delicious!
I love all the flavors in this! Pesto is one of my favorites.
Beautiful! The perfect summer dish!
Loved this recipe – I added sliced green peppers and onions to the zucchini.
I don’t have a spiralizer can i cut or shred the zuchini
Good morning! Just letting you know that I just featured this recipe in my 25 Deliciously Healthy Low-Carb Recipes round-up. Hope a lot of my readers will come over here and check it out!