Description
Delicious baked salmon with pesto and tomatoes, perfect for a healthy meal.
Ingredients
Scale
- 6 oz. (about 170 g) salmon fillets, fresh or good quality frozen
- 4 tsp. (about 20 ml) basil pesto, homemade or store-bought without preservatives
- 1 cup (about 150 g) cherry tomatoes, sliced (grape tomatoes as substitute)
- 2 tsp. (10 ml) extra virgin olive oil, good quality
- 2 tbsp. (10 g) freshly grated Parmesan cheese
- Baking sheet
- Aluminum foil, large pieces to create foil packets
- Paper towels (for drying salmon fillets if needed)
Instructions
- Step 1: Preheat the Oven: Set the oven to 375°F (190°C). Make sure the oven is fully heated before placing the salmon inside to ensure even cooking and a flaky texture.
- Step 2: Prepare Your Foil: Cut a large piece of foil and form it into a boat shape with edges slightly raised to securely hold the salmon and vegetables. Ensure the foil edges do not overlap but fold tightly to seal later in step 6.
- Step 3: Layer Salmon and Pesto: Place the salmon fillet in the center of the foil. If fillets release excess liquid, pat dry using paper towels to avoid sogginess. Spread 4 teaspoons of pesto evenly over the top of the salmon. This layer keeps the fish moist and imparts herbal flavor.
- Step 4: Add Tomatoes: Arrange sliced cherry tomatoes around the salmon in the foil, distributing them evenly. The acidity from the tomatoes will balance the rich pesto and salmon flavors.
- Step 5: Drizzle with Olive Oil: Drizzle 2 teaspoons of extra virgin olive oil over the salmon and tomatoes to prevent sticking and add moisture for perfect tenderness.
- Step 6: Seal and Bake: Fold and seal the foil edges tightly, ensuring a secure packet that traps steam inside. Place the foil packet on a baking sheet. Bake in the preheated oven for 15 minutes.
- Step 7: Let It Rest: When baking is complete, remove the foil packet from the oven and let it sit for a few minutes before opening. Resting allows the juices to redistribute for tender salmon.
Notes
- Room Temperature: Store baked salmon in an airtight container at room temperature for up to 2 days. Consume promptly to maintain freshness.
- Refrigeration: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently to avoid drying out the fish.
- Freezing: Wrap tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To prevent soggy salmon, pat fillets dry if they release excess liquid before seasoning and layering pesto.
- Use a food thermometer to check doneness; salmon should reach an internal temperature of 145°F (63°C) within 12 minutes for safe consumption.
- If tomatoes lack slight caramelization after baking, place the foil packet under the broiler for 2-3 minutes to enhance flavor.
- Cut salmon into uniform portions approximately 1 inch thick for even cooking and consistent flavor absorption.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg