Pesto salmon and tomatoes in foil

Pesto salmon with tomatoes in foilIngredients

4 (6 oz) skinless salmon fillets
2 tsp olive oil, divided
Salt and freshly ground black pepper
4 Tbsp pesto, homemade or store-bought
1 lime
1 pint grape tomatoes, halved


Preheat oven to 400 degrees. Cut 2 large pieces of foil (about 9×11 inches)
Put 2 pieces of salmon on one piece of foil and spread 1 Tbsp pesto over the top of each. Layer half of the tomatoes over the two pieces of salmon. Cut lime in half, slice 4 thin slices, set aside slices. Drizzle juice from remainder of 1 half over each fillet, as well as 1 tsp olive oil. Season with salt and pepper, lay 1 slice of lime over each filet. Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal (don’t wrap too tightly you want the heat to be able to circulate well). Repeat with other two pieces of salmon.
Place two foil packets side by side on a rimmed baking sheet and bake in the preheated oven until salmon has cooked through, about 20 – 28 minutes (cook time will vary depending on thickness of salmon and desired degree of doneness).

Recipe adapted from


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