with Asparagus and Basil Pesto! Pairs well with your favourite grain/starch or starchy vegetable!
Ingredients
4 fillet (170g)
Atlantic salmon,wild, boneless
454 gm
Asparagus
(medium/thin, ends trimmed)
3 tsp
Extra virgin olive oil
(divided)
1 pinch
Salt
1 dash
Black pepper
4 tbsp
Basil pesto
4 tsp
Lemon juice
454 gm
Grape tomatoes
(1 pint, halved)
Instructions
Preheat oven to 400F.
Cut four pieces of aluminum foil into 14-inch lengths.
Toss asparagus with 2 tsp olive oil and season with salt and pepper to taste.
Divide into 4 servings and layer in the center of each piece of foil.
Season both sides of salmon with salt and pepper.
Layer salmon over asparagus and then spread 1 Tbsp pesto over top. Drizzle 1 tsp lemon juice over each fillet.
Toss tomatoes with the remaining 1 tsp olive oil and season lightly with salt.
Spread over each salmon fillet.
Loosely wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal (don't wrap too tightly you want the heat to be able to circulate well).
Place side by side on a baking sheet and bake in preheated oven until salmon has cooked through, about 20 - 28 minutes until fish is done.
Notes:
No Salmon
This recipe also works well with other types of fish like trout, haddock, tilapia, etc.
