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Composition - Pesto Salmon and Asparagus in Foil:
- Make ready 2 for skinless salmon fillets
- Need 1/2 bunch asparagus, tough ends trimmed
- Require 1 tbsp olive oil
- Get 1 clove - garlic, minced
- Make ready salt
- Require pepper
- Require 1/2 of lemon thinly sliced
- Make ready 2 tbsp fresh dill, chopped
- Get 2 tbsp - pesto
Pesto Salmon and Asparagus in Foil making:
- Preheat oven to 400°F.
- Cut two sheets of aluminum foil about 14-inch long. Divide asparagus into 2 equal portions (about 8 spears per foil packet) and layer in centre of each length of foil.
- In a small bowl stir together oil with garlic. Cover the asparagus with half of the oil mixture, then sprinkle with salt and pepper.
- Season each salmon fillet with salt and pepper. Layer fillets over asparagus
- Drizzle top of each salmon fillet with the remaining olive oil mixture. The cover with pesto.
- Top each with about 2 sprigs dill and 2 lemon slices.
- Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
- Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 minutes.
- Unwrap and serve warm with boiled potatoes if you like potatoes.
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