Ingredients
1 lb. green beans, cleaned and trimmed
1 jar prepared pesto
2 lemons, cut into thin wheels
4 pieces salmon (about 2 lb.)
kosher salt
Freshly ground black pepper
1/4 c. chopped fresh parsley
Preparation
Step 1Preheat oven to 450°. Prepare 4 pieces of parchment paper, each about 12"-x-12". Fold each piece in half.Step 2Place 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 wheels. 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.Step 3Fold 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 18 to 20 minutes.Step 4Transfer each parchment packet to a dish and carefully cut a slit to let out steam. Garnish with parsley and serve with remaining pesto sauce.
