Fish can be intimidating. Most are delicate and can easily be over cooked. This recipe aims to ease your fish woes. Cooking meals in tin foil may remind you a bit of camp, but that's a good thing- it makes cooking an entire meal simple, easy enough for a kid, and a breeze to clean up. It's also easy to scale up to make more, and easy to refrigerate for lunch the next day.
- 2 salmon fillets
- tin foil
- 1 can asparagus (fresh asparagus can also be used)
- 2 tsp olive oil
- 4 tbsp pesto
- 4 tsp lemon juice
- 1 pint grape tomatoes, halved
- 1. Lay out 2 sheets of aluminum foil on baking sheet.
- Toss asparagus 1 teaspoon olive oil and season with salt and pepper.
- Divide asparagus evenly among 2 pieces of tin foil.
- Season salmon fillets with salt and pepper. Layer over asparagus.
- Spread pesto sauce over top of salmon fillets, making sure to evenly coat.
- Toss tomatoes with remaining teaspoon of olive oil.
- Drizzle lemon juice over fillets.
- Top fillets with tomatoes.
- Wrap up the salmon fillets, making sure the tin foil is tight so no juices can escape.
- Bake at 400 degrees for 25 minutes. Tin foil will be hot, so allow to cool before unwrapping.
See more great recipes on the 21 Day Challenge!