Tomato Pesto Salmon. On a baking sheet, lay down zucchini. Drizzle on olive oil and sprinkle on salt and pepper. Lay the salmon on the zucchini, and spread the pesto on top of the salmon.

Spread remaining tomato pesto over salmon. Place salmon, skin side down, on plank. Place plank in center of grill rack. You can have Tomato Pesto Salmon using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Tomato Pesto Salmon

1. Prepare of Parchment paper 12x18 inches.
2. You need 6 of stems asparagus.
3. Prepare to taste of Olive oil.
4. Prepare 1/4 Tbsp of salt.
5. Prepare 1/4 Tbsp of pepper.
6. You need 6 ounces of skinless salmon.
7. You need 2 tablespoons of pesto.
8. You need 10 of cherry tomatoes, halved.

A perfect meal for those busy weeknights! Keyword: easy pesto salmon, healthy weeknight meal, salmon with tomato pesto. This post is sponsored by STAR FINE FOODS, maker of awesome Olive Oils, Vinegars, glazes, capers, anchovies, onions, and the list goes ON and ON! Thank YOU, friends, for supporting the brands that make Diethood possible!

Tomato Pesto Salmon instructions

1. Preheat oven to 350°F/180°C..
2. Fold the parchment paper in half, then open up..
3. On one half, lay down the asparagus, Drizzle on oil and sprinkle on salt & pepper..
4. Lay the salmon on the asparagus, and spread on the pesto.  Top with tomatoes..
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges..
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C..

Lightly oil a cookie sheet or shallow baking dish large enough to hold the salmon and peppers in one layer. Spread the top surface of the salmon steaks or fillets evenly with the tomato pesto. Place on the prepared baking pan. In a bowl, toss the red pepper strips with the olive oil, salt and pepper to. Arrange sliced tomatoes over pesto so they cover the top of the salmon.