Pesto Salmon and Italian Veggies in Foil

Ingredients

• 4 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 of the homemade recipe will be enough
• 4 tsp fresh lemon juice
• 1 pint grape tomatoes, halved

Directions

1. Heat the oven to 400 degrees. Set a pot of water over high heat and bring it to a boil. Tear off four sheets of aluminum foil, each 14-inch lengths. Add the green beans to the boiling water and cook for 3 minutes, then drain them carefully. If you are using asparagus, skip the boiling and go straight to assembling.
2. Coat the green beans or asparagus with 2 tsp olive oil, then season with salt and pepper to taste. Portion the vegetables into 4 servings and arrange each pile in the middle of a piece of foil. Sprinkle salt and pepper on both sides of the salmon, then set a fillet on top of each vegetable pile. Spoon 1 Tbsp pesto over the top of each piece of salmon, and finish each fillet with 1 tsp lemon juice.
3. Toss the tomatoes with the remaining 1 tsp olive oil and a light pinch of salt, then scatter them over the salmon. Bring the foil sides together, roll and crimp the seam to close, then fold the ends upward so the packets are sealed. Do not make them too tight, since the heat needs a little space to move around inside.
4. Arrange the packets next to each other on a baking sheet. Bake in the preheated oven until the salmon is cooked through, about 20 – 28 minutes, depending on the thickness of the fillets and how done you like your salmon.