Pesto and Tomato Salmon in Parchment with Asparagus
2018-03-27 14:10:45
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 -6oz. salmon fillets ( no skin)
- 1lb asparagus (medium-thin)
- 3 tablespoons extra virgin olive oil - divided
- Fresh ground pepper
- 4 tbsp prepared pesto sauce (refrigerated) or fresh homemade pesto sauce
- 1/2 cup parmesan cheese
- 2 sliced plum tomatoes
Instructions
- Heat oven to 350°
- Toss asparagus with oil and layer on to parchment (or foil).
- Place each salmon fillet over the asparagus and drizzle with olive oil.
- Apply freshly ground pepper over each fillet.
- Gently spread pesto sauce over each fillet.
- Sprinkle parmesan cheese over each fillet.
- Place plum tomato slices on each fillet and sprinkle with a bit of additional parmesan cheese.
- Wrap the parchment into sealed packets and bake for 20-23 minutes or until fish flakes easily with fork.
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