Ingredients
Prep
- 1 lb asparagus
- 1 T olive oil
- 6 salmon filets 4-6 oz. each
- 1/2 C basil pesto
- 1 T lemon juice
- salt and pepper to taste
- 6 12 x 24" foil squares
On Cooking Day
- 2 bag brown rice steamers
Instructions
To Assemble
- Lay out foil squares. Cut woodsy end off asparagus. Divide asparagus among foil squares. Drizzle asparagus with olive oil. Season with salt and pepper and gently toss to coat.
- Place salmon on top of asparagus. Spread pesto on top of each piece of salmon and drizzle with a little lemon juice. Season with salt and pepper.
- Fold up foil to make a “packet” like a tent leaving room for heat expansion.
- Store on small baking sheet in refrigerator to catch any leaks.
To Cook
- Bake in 400 degree oven for 15-20 minutes. Can also be grilled on outdoor grill until salmon flakes easily with fork.
- Cook rice per package directions.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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