In need of a quick dinner? Try this simple, healthy dish!
Pesto Salmon and Asparagus
4 (6 oz) skinless salmon fillets
1 lb asparagus, tough ends trimmed
3 tsp olive oil, divided
Salt and freshly ground black pepper
4 tbsp pesto, homemade or store bought (see recipe below for homemade)
4 tsp fresh lemon juice
1 pint grape tomatoes, halved
- Preheat oven to 400 degrees. 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 center of each piece of foil.
- Season both sides of salmon with salt and pepper. Layer salmon over green beans and then spread 1 Tbsp pesto over top. Drizzle 1 tsp lemon juice over each fillet.
- Toss tomatoes with remaining 1 tsp olive oil and season lightly with salt. Spread over each salmon fillet.
- 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 (cook time will vary depending on thickness of salmon and desired degree of doneness).
Homemade Pesto – this stuff is addicting, beware!
1 cup basil
1/4 cup pine nuts
1/2 cup grated parmesan
2 garlic gloves, minced
Salt and pepper
Olive oil
Place all the ingredients except for olive oil in a food processor. Drizzle about 2 tablespoons of olive oil into the food process and start to blend. While food processor is running, slowly add olive oil until the desired consistency. Stored in an airtight container in the fridge for up to a week.
Ideas: mix in with fresh pasta and veggies; dollop over potatoes, brush over grilled protein(chicken, steak, shrimp); spread onto toasted bread with freshly cut tomatoes; spread onto a sandwich for a healthy mayo substitute; dollop onto pizza; make quesidilas with goat cheese, pesto and veggies
If you have any more ideas or a recipe request, comment below!
