Pesto Baked Salmon Foil Dinner
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.
Video
Ingredients
- 1 large zucchini
- 4 tablespoons pesto, find links below for homemade basil, spinach & kale pesto
- 12 ounces fresh salmon , 2 - 6 ounce filets
- 2 cups cherry tomatoes
- 4 cloves garlic
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon black pepper
- 2 tablespoons 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 tablespoons pesto. Divide the zucchini noodles between two foil baskets.
- Place the salmon on top of the zucchini noodles, then spread 1 tablespoon 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.
Notes
- Pesto Recipes: Basil Pesto, Spinach Pesto or Vegan Kale Pistachio Pesto - use vegan pesto to make this recipe dairy free and whole30 approved.
Nutrition Facts
Serving 2servingCalories 603kcal (30%)Carbohydrates 14g (5%)Protein 38g (76%)Fat 43g (66%)Saturated Fat 6g (30%)Cholesterol 95mg (32%)Sodium 383mg (16%)Potassium 1438mg (41%)Fiber 2g (8%)Sugar 8g (9%)Vitamin A 1735mg (35%)Vitamin C 53.9mg (65%)Calcium 112mg (11%)Iron 3.1mg (17%)
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