Pesto Salmon and Asparagus in Foil
Ingredients
- 4 Salmon filets, skinless
- 4 sheets Aluminum foil, 12-14 inches wide
- 1 lb. Asparagus, washed and tough ends trimmed
- 3 tsp. Olive oil, divided
- Salt and pepper
- 1 jar Basil pesto sauce
- 1 tsp. Fresh lemon juice
- 1 pint Grape or cherry tomatoes, washed and sliced in half
Instructions
- Preheat the oven to 400 degrees.
- Tear four pieces of aluminum foil into 12-14 inch pieces.
- Toss the prepped asparagus with 2 teaspoons of the olive oil and season with salt and pepper to taste.
- Divide the spears between the 4 sheets, laying in a single layer in the center of each piece of foil.
- Place salmon over the asparagus and spread 3-4 tbsp pesto over the top.
- Drizzle 1 tsp. lemon juice over each fillet.
- Toss cut tomatoes with the remaining 1 tsp. olive oil and salt to taste.
- Spread the tomato halves over each salmon filet.
- Wrap the sides of foil in (not too tightly) and roll up the edges to seal into a packet.
- Place the packets on a baking sheet and bake in a preheated oven until the salmon has cooked through, about 20 - 25 minutes or until flaky (cooking time will vary depending on the thickness of the salmon).
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