I’m trying really hard this year to consistently eat healthy (even during midterms and finals) and also treat my gym-time as sacred. Kenneth keeps telling me I should just embrace eating grilled chicken and steamed veggies every day, but I just can’t do that consistently. I need variety with my food. Eating should still be enjoyable even if what you’re eating is healthy.
I stumbled onto this recipe a few weeks ago while I was trolling Pinterest and attempting to procrastinate studying and prepping for midterms. It’s wonderful for busy people who want a healthy dinner. Preparation only takes a few minutes and the cook time is 30 minutes or less, so it’s perfect if you needrit to we a paper, read for class, or do whatever normal non-crazy law students do while they wait for dinner to cook.
You can find the original link, here.
Pesto Salmon & Veggies
- 4 skinless salmon filets
- 1 lb. asparagus (tough ends trimmed or snapped off)
- 3 teaspoons olive oil
- 4 tablespoons pesto
- 4 tablespoons lemon juice
- 2-3 Roma tomatoes (sliced)
- Salt and pepper to taste
- Preheat oven to 400 degrees and cut four pieces of aluminum foil into 14-inch lengths
- Divide asparagus into 4 servings, place on the center of the tin foil, and drizzle olive oil over them
- Place salmon on top of the asparagus
- Spread 1 tablespoon pesto on top of the asparagus
- Drizzle 1 tablespoon of lemon juice over
- Place sliced tomato on top of the asparagus (2-4 slices, depending on the size of the salmon and your preference)
- Season with salt and pepper
- Wrap sides of foil in, roll and crimp edges to seal
- Don’t wrap these too tightly, you want the heat to circulate well
- Place side-by-side on a baking sheet and bake in oven until salmon is
thoroughly cooked (about 20-28 minutes)Cook time will vary depending on thickness of salmon – mine take about 30 minutes
- Unwrap the tin foil and slide your fish and veggies onto a plate and voila! Dinner is served!