Here is a recipe for salmon coated with pesto with asparagus in a foil pack. The salmon gets perfectly done along with taking on a bit of citrus flavor.
A couple of days ago, Publix had a weekly ad, advertising premium salmon filets at a good price. Well I went to our store and the sale was to start the next day. Go figure. I was set on having salmon, so I bought a nice piece that was around 14 ounces that I could cut in half for the two of us. I was intent on making pesto salmon with asparagus in foil pack.
I’ve tried different ways to prepare salmon recently: Slow baked dill and citrus salmon and 8 minute broiled salmon. Both are delicious, but I saw on Pinterest photos of salmon with pesto. Still having some store-bought basil pesto, I had to try it. And to bake it in a foil pack so we’d have very little cleanup. I like that!
Assemble the foil pack with a vegetable on the bottom. In this case, I used asparagus. I’ve seen green beans used, but they should be partially cooked before being baked in order to get done.
Parboil them for 2 to 3 minutes in order to soften them a bit. I drizzled olive oil on the asparagus and then put on some salt and pepper.
Lay the salmon filet on the veggies, salt, and pepper a little, then coat with pesto.
I sliced up some lemon, orange, and tomato to layer on top, thinking that this may impart some citrus flavor, but it really didn’t. (I thought the photo looked kind of cool though). When I make this again, I’ll just slice up some tomatoes to layer on top since the roasted tomato tasted pretty darn good with the pesto salmon.
The pesto was really good on the salmon and the salmon was moist and flaky. Definitely a winner, easy clean-up dinner. One you should try soon.
Pesto Salmon with Asparagus in Foil
Ingredients
- 2 7-oz . salmon filets , skin removed
- 3/4 lbs . asparagus , woody ends removed
- 3 tbsp basil pesto
- 1 sliced tomato
- 1 tbsp olive oil
- salt and pepper
Instructions
- Preheat oven to 400°
- Place asparagus on a large piece of aluminum foil and lightly oil and add salt and pepper.
- Place salmon on the asparagus, add salt and pepper, then spread about 1 1/2 tablespoons of pesto on it.
- Add thinly sliced tomato
- Fold and seal the aluminum foil.
- Place on a baking sheet, then place in the pre-heated oven, 30 minutes.
- Serve hot
Nutrition
Eileen
Looks good! I’ll be trying this recipe.