Foil-Baked Salmon Recipe with Basil Pesto and Tomatoes
posted by Kalyn Denny on September 9, 2015
Foil-Baked Salmon with Basil Pesto and Tomatoes is delicious all year, but it’s especially good when you have fresh summer tomatoes! And this delicious dinner that’s fancy enough to make for guests is also low-carb, Keto, low-glycemic, gluten-free, South Beach Diet friendly, and only has 5 ingredients! Use the Recipes-by-Diet-Type Index to find more recipes like this one.
This Foil-Baked Salmon with Pesto and Tomatoes is one of those early recipes I have so many of, where the recipe itself is amazing but the original photos don’t really show off the dish. I’m so happy I finally have new photos for this favorite way to cook salmon, and this recipe is so delicious and easy it’s something I’d make for a quick dinner any time of year.
Of course this foil-baked salmon is especially perfect for late summer, when fresh garden tomatoes are at their best and you might even have homemade Basil Pesto with Lemon in the fridge. I’d cook it in my beloved Oster toaster oven if it was a hot day. But even mid-winter tomatoes and pesto from a jar will produce spectacular results with this recipe. It was was adapted from Mark Bittman’s Quick and Easy Recipes from the New York Times, where Bittman used tomatoes and fresh basil to top salmon that was baked in foil. And no disrespect to Mark Bittman, but I think my variation of using pesto to replace the fresh basil might even have been an improvement!
(Foil-Baked Salmon with Basil Pesto and Tomatoes was updated with better photos and instructions, September 2015. The recipe was first posted in 2008 for Weekend Herb Blogging, hosted by Claudia from Fool for Food.)
Let salmon come to room temperature while you preheat the oven or toaster oven and the baking sheet. Make a double layer of foil, drizzle a little olive oil on the foil, lay on the salmon pieces, and season the fish. (I always season fish with Szeged Fish Rub, but use any seasonings you like if you don’t have that.) Top each piece of salmon with a thin layer of pesto and some slices of tomato.
Wrap up the packets, folding over the ends a couple of times. Bake at 450 F for 15 minutes. Then let sit a few minutes before carefully opening packet. Serve hot, and enjoy!
2 salmon filets, about 6 oz. each Szeged Fish Rub (or other seasoning of your choice; optional but recommended)
2 tsp. olive oil (to grease foil)
about 4 tsp. basil pesto (can use pesto from a jar here with good results, although obviously homemade pesto is even better)
2 or 3 medium tomatoes, sliced about 1/4 inch thick
Preheat oven to 450 F. (I used my Oster toaster oven.) Place a baking sheet in oven to heat while you prep the salmon.
Tear two pieces of foil, big enough to wrap salmon with some overlapping. Place foil pieces one on top of the other. Put about 2 tsp. olive oil in center of top piece of foil and lay salmon on top of oil. Season salmon with Szeged Fish Rub or other seasonings of your choice.
Spread each piece of salmon with about 2 tsp. basil pesto. Arrange sliced tomatoes over pesto so they cover the top of the salmon.
Wrap salmon securely in foil, doubling over the seam and ends several times. Place salmon packet on heated baking sheet and cook 15 minutes.
Remove from oven after 15 minutes and let sit 2-3 minutes. Then open carefully and serve immediately, while salmon and tomatoes are hot.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.