4 Servings 20 min Cook
16 Oz Green Beans
1 Cup Basil Pesto
2 Fruit without seeds Lemons
32 0 Oz Pink Salmon
1 Dash Salt
1 Dash Pepper
1/4 Cup Parsley
Preheat oven to 450 degrees F.
Prepare 4 pieces of parchment paper, each about 12x12".
Fold each piece in half.
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.
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.
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.