Tomato Pesto Salmon

Name: Tomato Pesto Salmon
Yield: 1 serving
Cuisine: American
Ingredients: Parchment paper 12x18 inches; 6 stems asparagus; to taste Olive oil; 1/4 Tbsp salt; 1/4 Tbsp pepper; 6 ounces skinless salmon; 2 tablespoons pesto; 10 cherry tomatoes, halved

Jariya Willms @cook_5917621

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Tomato Pesto Salmon

Jariya Willms @cook_5917621

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Ingredients

1 serving

Parchment paper 12x18 inches
6stems asparagus
to tasteOlive oil
1/4 Tbspsalt
1/4 Tbsppepper
6 ouncesskinless salmon
2 tablespoonspesto
10cherry tomatoes, halved

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Steps

1

Preheat oven to 350°F/180°C.
2

Fold the parchment paper in half, then open up.
3

On one half, lay down the asparagus, Drizzle on oil and sprinkle on salt & pepper.
4

Lay the salmon on the asparagus, and spread on the pesto. Top with tomatoes.
5

Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6

Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.