Whole Salmon Fillet Baked In Foil with Meyer Lemon and Pesto

Whole Salmon Fillet Baked in Foil with Meyer Lemon and Pesto


Serves: 8


  • 1 whole skin on salmon fillet
  • 1 Meyer lemon (or use a regular lemon)
  • 4 teaspoons extra virgin olive oil, divided
  • 2 tablespoons basil pesto
  • 4 bay leaves
  • 1/2 cup grape tomatoes, cut in half
  • 4 teaspoons salt, divided
  • 2 teaspoons ground black pepper
  • Heavy aluminum foil



  • Preheat the oven to 400 degrees.
  • Cut lemon in half lengthwise and then cut each half into 1/8” half moons. You should have approximately 10 slices.
  • Make a cut about 1/2” deep every 1/2” on the flesh side of the salmon filet.
  • Place a slice of lemon in each cut.
  • Lay out a large sheet of heavy foil onto a sheet pan.
  • Drizzle 2 teaspoons of olive oil over the center of the foil then sprinkle 2 teaspoons of salt over the olive oil.
  • Lay the salmon fillet on top of the oil, skin side down.
  • Sprinkle the remaining salt, pepper and olive oil over the top of the salmon.
  • Spoon the pesto over the top of the salmon.
  • Scatter the grape tomatoes over the top of the pesto and top with the bay leaves.
  • Fold up the salmon in the foil making sure it’s well sealed.


  • Place the sheet pan into a 400 degree oven for 20-30 minutes or until the fish is cooked through and registers 140 degrees.
  • Remove from oven and let the salmon rest in the closed foil for 10 minutes.


  • Open the foil and serve.