Salmon Pesto Packets with Green Beans

A year and a day ago (I just found this out when I glanced back) I posted a very similar recipe to this one. Salmon en papillote or salmon in parchment is such an easy way to cook fish because you can nestle vegetables and aromatics in with fish, wrap it up in the paper and bake it. Last time I made it, I used carrots, zucchini, rosemary and lemon. This go around I placed the salmon on a bed of green beans, dolloped on some pesto and included a lemon for good measure. Whatever you decide to put in your "papillote", this is a great weeknight meal that, when rounded out with a side of quinoa or rice, is healthy and definitely satisfying.


Salmon Pesto Packets with Green Beans
(Printable Recipe) 
Adapted from Piccante Dolce
4 wild caught salmon filets (I am required to buy "wild caught" in my house, being married to an Alaskan and all.)
1 small lemon, sliced 
1/2 pound green beans, ends trimmed  (if you like your green beans super soft, consider blanching first before cooking with the salmon)
1/2 cup pesto
Salt and pepper, to taste


Preheat oven to 375 degrees. Place green beans, then salmon on parchment sheets that have been folded in half and cut out into half-heart shapes. Click here for a tutorial. Top with a dollop of pesto and a lemon slice. Season with salt and pepper. Seal tightly by folding the edges over twice. Repeat with other packages. Arrange packages on a baking sheet and bake for about 20 minutes, adjusting time depending on the thickness of the fish. Serves 4.