Friday, September 11, 2015

Yummy Pesto Salmon

This time of year seems to be an in-between phase when it comes to the seasons.  It can still be hot during the day but the temperatures cool off at night, but it isn't quite sweater weather yet.  We often find ourselves ready for some hearty fall meals but when you still have the air conditioner on during the day it seems a little odd to be eating beef stew for dinner.  That is why we love finding meals that are a great for transitioning from season to season and this pesto salmon is perfection!  We love how you can still use summer veggies, but the colors remind us of fall and it is a dish that can be made any season.  It is a crowd please and we know you are going to love it too :)

  • 4 (6 oz) skinless salmon fillets
  • 1 1/4 lbs fresh green beans, ends trimmed or 1 lb (medium/thin) asparagus, tough ends trimmed
  • 3 tsp olive oil, divided
  • Salt and freshly ground black pepper
  • 4 Tbsp pesto, homemade or store bought (half a recipe of the homemade is enough)
  • 4 tsp fresh lemon juice
  • 1 pint grape tomatoes, halved 
  • Preheat oven to 400 degrees. Bring a pot of water to a boil. Cut four pieces of aluminum foil into 14-inch lengths. Boil green beans 3 minutes, then carefully drain (asparagus doesn't need to be boiled before baking).
  • Toss green beans (or asparagus) with 2 tsp olive oil and season with salt and pepper to taste, divide into 4 servings and layer in center of each piece of foil. Season both sides of salmon with salt and pepper. Layer salmon over green beans and then spread 1 Tbsp pesto over top. 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 20 - 28 minutes (cook time will vary depending on thickness of salmon). 
{recipe and image via}

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