Easiest Way to Prepare Appetizing Tomato Pesto Salmon

Tomato Pesto Salmon. Spread remaining tomato pesto over salmon. Place salmon, skin side down, on plank. Place plank in center of grill rack. On a baking sheet, lay down zucchini. Drizzle on olive oil and sprinkle on salt and pepper.

Lay the salmon on the zucchini, and spread the pesto on top of the salmon. Lay the salmon on the green beans, and spread on the pesto. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges. You can have Tomato Pesto Salmon using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Tomato Pesto Salmon

1. Prepare of Parchment Paper / Aluminum Foil (12×18 inches).
2. You need 3 oz of Green Beans.
3. You need to taste of Olive Oil.
4. You need to taste of Salt & Pepper.
5. You need 6 oz of Salmon (skinless).
6. You need 2 tbs of Pesto.
7. Prepare 10 of Cherry Tomatoes (halved).

A perfect meal for those busy weeknights! Gluten-free, paleo & keto Season the salmon fillets to taste, and rub some tomato pesto over them. Place the plank over the heat until warm; then arrange the salmon on top. Serve the salmon with tomato pesto and cherry tomatoes on top. For tomato pesto, add remaining oil to skillet.

Tomato Pesto Salmon step by step

1. Preheat oven to 350°F/180°C..
2. Fold the parchment paper in half, then open up. On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper..
3. Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges..
4. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C..

Stir in cherry tomatoes, olives, basil, and crushed red pepper. Lay your salmon in between, skin side down, lightly salt & pepper, then spread fresh pesto on top of the fish. Serve while hot, or allow to cool, then equally divide servings into sealed containers. Lightly oil a cookie sheet or shallow baking dish large enough to hold the salmon and peppers in one layer. Spread the top surface of the salmon steaks or fillets evenly with the tomato pesto.