Consider this your warning. In subscribing to DC Dishes you will notice a few things. I won’t reveal all of my secrets right off the bat, but if you have seen my Instagram you are aware that I love seafood. Catfish, shrimp, tilapia, and you guessed it- salmon! Don’t get me wrong, I cook and bake other food and those recipes will be featured on DCDishes every week. I just couldn’t resist sharing a quick and easy salmon recipe featuring my basil pesto.
I have found that salmon fillets with the skin on are usually less expensive than skinless ones. As a woman who loves a discount, I’ve purchased salmon fillets with the skin still attached. With admittedly minimal research done on the best way to remove the skin, I have with Freddy Krueger like finesse, shredded up perfectly good fillets by mistake. My tip to you salmon lovers out there- make sure your knife is sharp and exhibit patience. If you do not have either of these things, just spring for the skinless fillets. Which is what I do more times than I’d like to admit.
Foil pack dinners are a great option for those busy work week nights. I love them because there’s minimal prep work, they are delicious, AND clean up is a breeze. Try this dinner in foil during a hectic week. You won’t be disappointed.
What you need:
- 4 salmon fillets, skinless
- 1 lb asparagus, ends trimmed
- 1-pint cherry or grape tomatoes halved
- 4 TBS olive oil
- Juice of one medium sized lemon
- Salt and pepper
- 1/2 cup pesto (store bought or homemade)
- Aluminum foil
Instructions:
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- Preheat oven to 400 degrees.
- In a bowl, toss asparagus in 2 TBS of olive oil and season to taste with salt and pepper.
- Toss tomatoes in a bowl with remaining 2 TBS of olive oil and a small amount of salt.
- Divide asparagus evenly and place on 4 separate sheets of foil.
- Place one fillet of salmon on top of the asparagus. Repeat for each piece of foil.
- Spread about 2 TBS of pesto on top of each salmon fillet.
- Drizzle lemon juice on top of each fillet.
- Divide and place seasoned tomatoes on top of each fillet.
- Wrap both ends of foil together forming a packet. Do not wrap too tightly to ensure heat circulation.
- Place on a baking sheet and bake for 22 -25 minutes, until salmon is cooked through.
- Carefully open up salmon packs and enjoy!
- Preheat oven to 400 degrees.
- In a bowl, toss asparagus in 2 TBS of olive oil and season to taste with salt and pepper.
- Toss tomatoes in a bowl with remaining 2 TBS of olive oil and a small amount of salt.
- Divide asparagus evenly and place on 4 separate sheets of foil.
- Place one fillet of salmon on top of the asparagus, about 6 pieces per foil pack. Repeat for each piece of foil.
- Spread about 2 or 3 TBS of pesto on top of each salmon fillet. If you want more flavor, add more pesto!
- Drizzle lemon juice on top of each fillet.
- Divide and place seasoned tomatoes on top of each fillet.
- Wrap both ends of foil together forming a packet. Do not wrap too tightly to ensure heat circulation.
- Place foil packets on a baking sheet and bake for 22 -25 minutes, until salmon is cooked through.
- Carefully open up salmon packs and enjoy! I added a bed of white rice to make the meal a little more filling!
There will be more recipes with pesto to come! Give this delicious dish a try and leave a comment telling me what you think!
Inspired by this recipe.
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