I don’t like seafood, but I know there’s MANY people that do! Today, I’m sharing a recipe from a member of my tribe, Laura!
Pesto Salmon With Italian Veggies And Brown Rice
This is an amazing recipe I found online that is perfect for someone like me, who likes to eat healthy, but doesn’t enjoy slaving away in a kitchen all day. I especially love that the salmon and veggies cook together in their own individual foil packets, because it makes serving a breeze! As long as you have all your ingredients and cooking utensils gathered beforehand, this is a quick, healthy, delicious meal that the whole family will enjoy!
Prep Time: About 20 Minutes
Cook Time: 20-28 Minutes
Serves 6
Ingredients:
Six Salmon Filets (About 3 in. thick)
24oz Fresh Green Beans
1 Container Cherry Tomatoes
1 Jar Pesto Sauce
6tsp lemon juice (I used one large fresh lemon)
3 Tsp Olive Oil
Salt, Pepper, Garlic Powder, Onion Powder (to taste)
Six Sheets Aluminum Foil (14in. long)
Minute Rice Brown Rice (Follow instructions on packet)
Preparation:
Preheat oven to 400◦F. Rinse salmon filets with water, season both sides with salt, pepper, garlic powder and onion powder, then set aside. I recommend buying the salmon pre-fileted, however if you have to filet the fish yourself, YouTube provides several helpful tutorial videos to make your life easier!
Bring a large pot of water to a boil for the green beans. (Add a pinch of salt to make it boil faster!) While the water is boiling, slice the cherry tomatoes in half, then toss in a small bowl with 1 tsp olive oil and salt, pepper, and garlic powder to taste. When the water comes to a boil, add green beans and let boil for 3 minutes, stirring once, then remove the pot from the stove and strain the green beans.
In a medium sized bowl, toss the green beans with 2 tsp Olive Oil, plus salt and pepper to taste.
Now, lay out one sheet of aluminum foil, and place about 4oz of green beans neatly in the center. Place one salmon filet on top of the green beans, then spread one tbsp of Pesto over the top of the filet, along with one spoonful of tomatoes. Wrap the sides of the foil over, then fold the edges up and pinch to seal. Repeat this with the other five filets, then stack on cookie sheet side by side and bake 20-28 minutes at 400◦F.
Cook the minute rice according to the instructions on the box. It can be made in the microwave in minutes!
Unwrap pouches, serve, and enjoy!
[gmc_recipe 4083]
