I love a delicious, fresh, easy dish.
I love it more when cleanup and prep-work are minimal.
This pesto salmon in foil packets fits all the criteria.
You bake this dish in foil, which seals in the flavor and moisture, and it also makes cleanup minimal.
Salmon, which is naturally high in (good) fats, is enhanced exponentially by olive oil and pesto (which contains olive oil). Even though it already contains good fats, the olive oil makes the salmon moist and flavorful, with an added kick from the aromatic pesto.
You can make these in advance, store in the refrigerator, and pop in the oven or on the grill on Friday nights.
Pesto Salmon Packets
4 (6 oz) salmon fillets
1 lb asparagus, woody ends trimmed
3 tsp olive oil, divided
1 Tbs dried dill
salt and freshly ground black pepper
4 Tbs pesto, homemade or store-bought
4 tsp fresh lemon juice
1 pint grape tomatoes, halved
Preheat oven to 400° F. Spray 4 lengths of aluminum foil with nonstick cooking spray. Set aside.
Toss asparagus with 2 teaspoons olive oil. Season with salt and pepper to taste. Divide into 4 portions onto foil, and layer in center of each piece. Season both sides of salmon with salt, pepper and dill. Layer salmon over asparagus, and then spread 1 tablespoon pesto on top. Drizzle 1 teaspoon lemon juice over each fillet. Toss tomatoes with remaining 1 teaspoon olive oil; season lightly with salt. Spread over each salmon fillet. Wrap sides of foil in and roll, crimping edge to seal. Then, wrap ends upward to seal. Place foil packets on a baking sheet. Bake until salmon has cooked through, about 20 to 28 minutes. Open foil to vent and serve immediately.
Nutritional Information: Calories Per Serving: 365, Calories from Fat: 188, Fat: 21 g (3 g Saturated Fat), Cholesterol: 79 mg, Sodium: 179 mg, Carbohydrates: 10 g, Fiber: 4 g, Sugar: 6 g, Protein: 38 g.
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