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Pesto Baked Salmon Foil Dinner
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This gluten free recipe takes a healthy twist on the foil dinner with pesto baked salmon over zucchini noodles, topped with balsamic basil cherry tomatoes.
Course
Main Course
Cuisine
Italian
Prep Time
9
minutes
mins
Cook Time
20
minutes
mins
Total Time
29
minutes
mins
Servings
2
people
Calories
603
Author
Whitney Bond
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
Pesto Recipes:
Basil Pesto
,
Spinach Pesto
or
Vegan Kale Pistachio Pesto
- use vegan pesto to make this recipe dairy free & whole30 approved.
Nutrition
Serving:
2
g
|
Calories:
603
kcal
|
Carbohydrates:
14
g
|
Protein:
38
g
|
Fat:
43
g
|
Saturated Fat:
6
g
|
Cholesterol:
95
mg
|
Sodium:
383
mg
|
Potassium:
1438
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
1735
mg
|
Vitamin C:
53.9
mg
|
Calcium:
112
mg
|
Iron:
3.1
mg