Pesto Salmon & Veggie Packets

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Dinner is in the bag! Baking in parchment seals in all that delicious flavor, without all that kitchen clean-up.

Camille C.
Camille C.

5 minutes

Prep time

15 minutes

Cook time

524 cal.

Per serving


Make sure you have...

Olive oil (1/2 tbsp), 
Parchment paper (18 in)


Oven, Parchment paper, Sheet Tray


Cherry tomatoes

Step 1

Preheat the oven to 400°F. Wash & halve the cherry tomatoes.

Parchment paper

Step 2

Fold a large piece of parchment paper in half. Seal the fold. Then open it up again.

Green beans (fresh)

Step 3

Wash & trim the green beans. Arrange the green beans over half the parchment sheet. Season with salt & pepper. Add a drizzle of olive oil.

Salmon (fresh)
Cherry tomatoes

Step 4

Lay the salmon fillet over the green beans. Spread the pesto onto the salmon. Top with cherry tomatoes. Add a splash of water!

Step 5

Fold over the other half of the parchment sheet. Roll in the edges to form a tightly sealed baking bag. Repeat for each salmon fillet.

Step 6

Lay the parchment purses on a baking sheet. Bake for about 15 min at 400°F.

Step 7

Remove from the oven. Serve & enjoy!

Nutrition facts

View nutritional information

Energy524 cal.
Fat35 g
Carbohydrates12 g
Protein41 g
Fiber9 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Pesto Salmon & Veggie Packets" contains 524 Energy, 35 g of Fat, 12 g of Carbohydrates, 41 g of Protein, 9 g of Fiber.

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Pesto Salmon & Veggie Packets
Very easy