Salmon with pesto and asparagus is great as a quick and easy mid week meal. With only a few ingredients needed and a speedy preparation and cooking time this is one of our favourite pesto recipes that can also bring a bit a variety and class to your evening meal.
Serves 218 minutes
4 x tablespoons Napolina Extra Virgin Olive Oil 12 x asparagus tips 2 x 150g salmon fillets 4 x teaspoons Napolina Green Pesto 1 lemon Salt Black pepper
Preheat the oven to 200C.
Tear off two pieces of tin foil with each piece measuring approx. 30cm x 40cm.
Add 2 tablespoons of Extra Virgin Olive Oil to the centre of the foil and place on 6 asparagus tips.
Lay one of the salmon fillets on top of the asparagus and season with salt and pepper.
Squeeze on the juice of half the lemon before spooning half of the pesto onto the salmon.
Pull the edges of the foil into the middle to create a parcel, folding the edges over each other to seal.
Repeat these steps to create the second parcel.
Cook both parcels in the oven for 18 minutes.
Remove from the oven, unwrap the parcels, and carefully remove the salmon and asparagus from the tin foil.
Drizzle some of the juices from the bottom of the parcel over the salmon.