When you’re cooking with a limited amount of time every time saving step helps! We use asparagus in this recipe because they do not need to be cooked ahead of time. This recipe is packed with healthy fats from the sunflower seeds and omega 3 rich salmon! Cooking in foil also means one less dish to wash!
Ingredients
4 (6 oz.) skinless salmon fillets
1 1/4 lbs. fresh asparagus
3 tsp olive oil, divided
Freshly ground black pepper
4 Tbsp. pesto
4 tsp fresh lemon juice
1 pint grape tomatoes, halved
Pesto
½ cup packed fresh basil leaves
1 tablespoon raw, hulled sunflower seeds
1 tablespoon grated parmesan cheese
1 clove garlic, chopped
1/16 teaspoon salt
1/16 teaspoon black pepper
2 tablespoons olive oil
Directions
- Preheat oven to 400 degrees.
- Cut four pieces of aluminum foil into 14-inch lengths.
- Prepare pesto:Add basil leaves, sunflower seeds, parmesan cheese, garlic, salt and pepper to food processor.Pulse until basil is finely chopped and ingredients are well combined.With the food processor running, slowly drizzle in the olive oil until the sauce is smooth.
- Toss asparagus with 2 tsp olive oil and season with pepper to taste. Divide asparagus into 4 servings and layer in center of each piece of foil, season both sides of salmon with pepper.
- Layer salmon over asparagus and then spread 1 Tbsp. pesto over top. Drizzle 1 tsp lemon juice over each fillet.
- Spread tomatoes halves evenly 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).
Serving Information
4 servings (1 packet per serving)