This gluten-free, 29-minute recipe gives a healthy update to the classic foil dinner: pesto-baked salmon served over zucchini noodles and topped with balsamic basil cherry tomatoes.

Salmon is a reliable choice for quick, healthy dinners. This version transforms the old-school foil dinner into a lighter, vegetable-forward meal by replacing beef and potatoes with salmon and zucchini noodles, and swapping corn for bright cherry tomatoes. The result is a fresh, flavorful, and simple dish that takes under 30 minutes to prepare and keeps cleanup minimal thanks to foil baskets.

Pesto Baked Salmon Foil Dinner

Ingredients

• 1 large zucchini
• 4 tablespoons pesto (basil, spinach, or kale pesto)
• 12 ounces fresh salmon (about 2 fillets, 6 oz each; skin removed)
• 2 cups cherry tomatoes
• 4 cloves garlic, minced or thinly sliced
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• ¼ teaspoon black pepper
• 2 tablespoons fresh basil, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. Spiralize the zucchini into noodles. If you don’t have a spiralizer, you can slice the zucchini thinly into ribbons with a vegetable peeler. Press the zoodles between two paper towels to remove excess moisture.
3. Toss the zucchini noodles with 2 tablespoons of pesto, coating them evenly. Divide the zoodles between two foil baskets or two large pieces of foil folded into shallow trays.
4. Place a salmon fillet on top of each bed of zoodles. Spread 1 tablespoon of pesto over each fillet.
5. In a medium bowl, combine the cherry tomatoes, garlic, olive oil, balsamic vinegar, black pepper, and chopped basil. Toss gently to coat the tomatoes.
6. Arrange the tomato mixture around the salmon in each foil basket.
7. Place the foil baskets on a rimmed baking sheet and bake in the preheated oven for 20 minutes, or until the salmon flakes easily with a fork and the tomatoes are softened and slightly roasted.
8. Carefully remove the foil baskets from the oven, open the foil, and serve immediately over the pesto zoodles. Garnish with additional fresh basil if desired.

Why this recipe works

The pesto adds concentrated herbal flavor and healthy fats, while roasting the cherry tomatoes with garlic and balsamic brings a sweet-tart depth that complements the salmon. Zucchini noodles keep the plate light and low in carbs, and baking everything together in foil traps steam and flavor while making cleanup quick and easy.

Tips and variations

• To make this dairy-free or whole30-friendly, use a vegan pesto or a nut-free herbed oil in place of traditional pesto.
• For firmer noodles, press the zoodles longer or briefly sauté them in a hot skillet for 1–2 minutes before assembling the foil baskets.
• Swap salmon for other firm fish or use skin-on fillets if preferred; adjust cooking time slightly for thicker pieces.
• Add sliced bell pepper, asparagus tips, or thinly sliced red onion to the tomato mix for extra color and flavor.

Serving suggestions

Serve the foil-baked salmon directly in the foil baskets or transfer to plates. A squeeze of fresh lemon brightens the dish. Pair with a simple green salad or steamed vegetables if you’d like more sides.

Storage

Store any leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in a low oven or enjoy chilled over salad for a quick lunch.

Notes

• Pesto options: use basil pesto, spinach pesto, or kale pistachio pesto to change the flavor profile. Choose a vegan pesto to make the recipe dairy-free.
• Equipment: a spiralizer makes zoodles quick and uniform, but a vegetable peeler or mandoline can work as well.

Nutrition Facts (per recipe as provided)

• Calories: 603 kcal
• Carbohydrates: 14 g
• Protein: 38 g
• Fat: 43 g (Saturated fat: 6 g)
• Cholesterol: 95 mg
• Sodium: 383 mg
• Potassium: 1438 mg
• Fiber: 2 g
• Sugar: 8 g
• Vitamin A: 1735 IU (approx.)
• Vitamin C: 53.9 mg
• Calcium: 112 mg
• Iron: 3.1 mg

More recipes with zoodles

• Bruschetta Grilled Chicken Zoodle Bowls
• Vegan Pad Thai with Zoodles
• Balsamic Salmon Zoodle Bowls
• Greek Chicken Zoodle Bowls

Fast, flavorful, and naturally gluten-free, this pesto baked salmon foil dinner is a great weeknight option when you want a satisfying meal without much fuss. The combination of herbaceous pesto, roasted tomatoes, and tender salmon makes it a crowd-pleaser that’s easy to adapt to your pantry and preferences.