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This gluten free 29 minute recipe takes a healthy twist on the foil dinner with pesto baked salmon over zucchini noodles, topped with balsamic basil cherry tomatoes.
When it comes to healthy dinner options, salmon is one of my favorites! It’s light on the calories and packed with essential vitamins and minerals!
For this baked salmon recipe, I took a classic dinner that I grew up with, the foil dinner, and gave it a super healthy twist!
As a kid, our foil dinners in Oklahoma would consist of ground beef patties, potatoes and corn. Mmm, meat and potatoes!
I decided to swap the ground beef patty for salmon, the potatoesforzucchini noodles,and the corn for cherry tomatoes. This created an all-around deliciously healthy dinner!
In addition to being tastyand good for you, this baked salmon recipe is made in only 29 minutes, and since it’s baked in foil baskets, the clean up is a breeze!
Pesto Baked Salmon Ingredients
- 1 large zucchini
- 4 tbsp fresh basil, spinach or kale pesto – divided (click links for recipes)
- 2 (6 oz) filets of fresh salmon (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)
Pesto Baked Salmon Instructions
Preheat the oven to 400° F.
Spiralize the zucchini into noodles with a spiralizer.
Press the zucchini noodles betweentwo paper towels to get some of the moisture out of the zoodles. (Such a fun name to say!)
Toss the zucchini noodles with 2 tbsp pesto*.
*As I mentioned in the ingredient list above, you can use basil, spinach or kale pesto in this recipe. I used homemade basil pesto & it was delicious!
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.
Seriously scrumptious! Whoknew that something so healthy could also taste so good?!
The fresh pesto gives this dish a ton of flavor, along with the roasted tomatoes & zucchini noodles. Yay for ZOODLES!
I’m definitely going to be busting out my spiralizer a lot thisfall to make more delicious zoodle recipes. (Pretty muchjust so I can say zoodle over & over again, lol!)
You can graba Spiralizer for under $30 online! Use it to make zoodles for these popular recipes!
- Bruschetta Grilled Chicken Zoodle Bowls
- Vegan Pad Thai with Zoodles
- Balsamic Salmon Zoodle Bowls
- Greek Chicken Zoodle Bowls
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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.
Servings: 2 people
Prep Time: 9 minutes mins
Cook Time: 20 minutes mins
Total Time: 29 minutes mins
Author: Whitney Bond
Course: Main Course
Cuisine: Italian
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 Facts
Serving 2gCalories 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%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!
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