Pesto Salmon

Ingredients

• Green beans

  Snap beans, raw

  16 oz or 454g

• Basil Pesto

  Kroger

  ¼ cup or 60g

• Lemons

  Raw, with peel

  2 fruit without seeds or 216g

• Pink salmon

  Fish, raw

  32 oz or 907g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  ¼ cup or 15g

Directions

1. Preheat oven to 450 degrees F. Prepare 4 pieces of parchment paper, each about 12x12". Fold each piece in half.
2. Place open parchment pieces on a sheet pan and place a handful of green beans along the fold of each piece; top with a small spoonful of pesto and 2 to 3 lemon slices. Season salmon with salt and pepper and place one piece on top of lemons in each packet. Spread a spoonful of pesto over each piece of fish.
3. Fold parchment over fish and vegetables, then fold and twist edges under to seal (you should create a half-moon shape). Repeat with remaining packets and bake for 15 to 20 minutes.
4. Transfer each parchment packet to a dish and carefully cut a slit to let out steam. Garnish with parsley and serve with remaining pesto sauce. Enjoy!