Salmon and Asparagus Baked in Foil

Ingredients

3 slices of Fresh salmon fillets (without skin)

500 g thin asparagus

3 tsp olive oil, divided

Salt and ground black pepper

4 Tbsp pesto

4 tsp fresh lemon juice

1 bunch of grape tomatoes

Method

Preheat oven to 204°C degrees. Cut three pieces of aluminium foil to fit your baking tray.

Toss Asparagus (which you have trimmed the tough ends) with 2 tsp olive oil and season with salt and pepper to taste, divide into 3 servings and layer in centre of each piece of foil.

Season both sides of salmon with salt and pepper. Layer salmon over the asparagus and then spread 1 Tbsp pesto over top. (this can be store bought or home made).

Drizzle 1 tsp lemon juice over each fillet.

Toss tomatoes with remaining 1 tsp olive oil and season lightly with salt. Spread over each salmon fillet.

Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal (don't wrap too tightly you want the heat to be able to circulate well).

Place side by side on a baking sheet and bake in preheated oven until salmon has cooked through, about 30 minutes (cook time will vary depending on thickness of salmon and desired degree of doneness).

Open carefully as hot steam will escape.

NB: You can use any number of slices of Salmon you need. Green Beans can be added instead of Asparagus, but beans have to be boiled a bit before placing on foil as it cooks slower than Salmon.

Mains