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

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

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

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