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Salmon Pesto Veggie Pocket

A healthy and easy dinner, perfect for two.
Course Dinner
Cuisine American
Keyword Baked Salmon and Asparagus
Prep Time 5 minutes
Cook Time 28 minutes
Total Time 33 minutes
Servings 2 servings
Calories 390kcal
Author Heather

Ingredients

  • 2 salmon fillets *about 3/4 lb, cut to about 3 inches in width
  • 4 tbsp pesto
  • 20-24 asparagus spears *about 1-1 1/4 lbs
  • 1 lg red bell pepper
  • aluminum foil for folding

Instructions

  • Preheat oven to 400℉. Cut 2 pieces of aluminum foil- about 15 inches in length. Wash and cut off ends of asparagus. Place half of asparagus diagonally in center of piece of foil. Place 1 salmon fillet on top of asparagus, skin side down. Spread half of pesto on top of fillet. Wash and cut bell pepper into strips, lay over top of pesto.
  • Fold all 4 sides of foil, like a envelope, ending up with a foil pocket.
  • Repeat with second salmon fillet.
  • Place on cookie sheet and bake for 25-28 mins or until veggies are preferred tenderness.

Notes

*Please use as many organic ingredients as possible and wild caught Salmon.*

Nutrition

Calories: 390kcal | Carbohydrates: 9g | Protein: 39g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 359mg | Potassium: 1156mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1882IU | Vitamin C: 10mg | Calcium: 107mg | Iron: 5mg