Ingredients:

2 salmon fillets (6 oz each)
2 Tbsp pesto
Salt and pepper
Juice of ¼ of lemon
Asparagus
2 tsp olive oil
Heirloom grape tomatoes, halved

Directions:

1. Preheat oven to 400°.  Cut rectangles of parchment paper large enough to fully envelope the salmon and stacked veggies.
2. Season salmon with salt and pepper.
3. Toss the asparagus and tomatoes with olive oil, salt and pepper.  Dress enough asparagus to line the bottom of the salmon and enough tomatoes to top the fillets.
4. Layer asparagus, salmon, pesto, lemon juice and then tomatoes on the parchment paper.  Wrap the sides of the paper up and roll the edges to seal.
5. Bake on a sheet pan for ~22 minutes for 1” thick salmon, adjusting time based on thickness of fillets.

Notes:

You can easily double or triple this recipe to serve a larger group. You may need to increase cook time with additional fillets.

I leave the skin on my salmon, but you can also make with skinless fillets.