Ingredients

• 3 Salmon Filets
• 1 bunch Asparagus
• 3 tsp EVOO
• Salt & pepper
• For the Pesto:
• 1 avocado (ripe)
• 1 handful microgreens or parsley roughly chopped
• ½ tsp Red pepper flakes
• 2tbsp EVOO
• ½ tsp Salt
• 2 cloves garlic

Directions

• 1. Preheat oven to 375°. Prepare a baking sheet by placing three sheets of tinfoil on them. Make sure the tinfoil pieces are large enough to cover 6 to 7 asparagus spears and salmon fillet.
• 2. In a food processor or blender, add all the ingredients for the pesto, except for the extra-virgin olive oil. Blend on high until creamy, then slowly drizzle in the extra-virgin olive oil to emulsify.
• 3. Next place 6 to 7 asparagus spears on one foil drizzle with 1 teaspoon of extra-virgin olive oil, sprinkled with salt and pepper. Top asparagus with a salmon fillet. Then smooth 1 tablespoon of the pesto over the top of the salmon.
• 4. Close the foil over the salmon and asparagus by bringing the two sides together and crinkling the edges together. Crinkle the top and bottom as well until it is closed completely.
• 5. Repeat the process for the remaining two salmon fillets.
• 6. Place the foil packets on the baking sheet. Bake for 20 minutes until the salmon is flaky.
• 7. Serve immediately with extra pesto on the side!

Photos