Prepare Basil-Walnut Pesto: add basil, garlic, Parm, walnuts, salt and pepper to food processor and pulse until combined. Add olive oil and process until smooth. Place aside.
Steam green beans for a few minutes. Drain.
Add green beans to a medium-sized bowl. Toss with ½ tbsp. olive oil, salt, and pepper.
Place half the green beans on the bottom of one large sheet of aluminum foil and the other half on another.
Drizzle salmon filets with 1 tbsp. lemon juice each and sprinkle with salt and pepper.
Place salmon filets on top of green beans.
Spread 2 tbsp. of the pesto on top of each salmon filet.
Add tomatoes to the same bowl used for the green beans.
Toss with the other ½ tbsp. olive oil, salt, and pepper.
Place tomatoes on top of the salmon filets.
Wrap each stack completely in the aluminum foil.
Bake for 30 minutes.
Remove from aluminum foil and serve.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/basil-walnut-pesto-baked-salmon-veggies/