EASY Pesto Salmon Veggies Pouches

8 35 393
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 4
EASY Pesto Salmon Veggies Pouches
Health Highlights


4 fillet (170g) Atlantic salmon,wild, boneless
454 gm Asparagus (medium/thin, ends trimmed)
3 tsp Extra virgin olive oil
1 pinch Salt
1 dash Black pepper
4 tbsp Basil pesto
4 tsp Lemon juice
454 gm Grape tomatoes (halved)


  1. Preheat oven to 400F (204C).
  2. Cut four pieces of aluminum foil into 14-inch lengths.
  3. Toss asparagus with half the olive oil and season with salt and pepper to taste.
  4. Divide into 4 servings and layer in the center of each piece of foil.
  5. Season both sides of salmon with salt and pepper. 
  6. Layer salmon over asparagus and then spread 1 Tbsp pesto over top. Drizzle lemon juice over each fillet.
  7. Toss tomatoes with the remaining half of olive oil and season lightly with salt.
  8. Spread over each salmon fillet.
  9. Loosely 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).
  10. Place side by side on a baking sheet and bake in preheated oven until salmon has cooked through, about 20 - 28 minutes until fish is done.


No Salmon

  • This recipe also works well with other types of fish like trout, haddock, tilapia, etc.

Nutrition Facts

Per Portion

Calories 393
Calories from fat 201
Calories from saturated fat 32
Total Fat 22.4 g
Saturated Fat 3.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.5 g
Monounsaturated Fat 8.1 g
Cholesterol 94 mg
Sodium 329 mg
Potassium 1403 mg
Total Carbohydrate 12.5 g
Dietary Fiber 5.2 g
Sugars 5.8 g
Protein 38 g

Dietary servings

Per Portion

Meat 1.9
Vegetables 3.1

Energy sources


Meal Type(s)