1 serving. 470 calories. 39g protein
- 2 Tbsp Pesto (Tbsp) – 120 calories
- 6 oz Salmon fillet – 300 calories
- Handful of grape tomatoes– 10 calories
- 2 cups Asparagus spears, chopped – 54 calories
- ¼ tsp Salt – 0 calories
DIRECTIONS
- Preheat oven to 425 degrees F.
- Cut tough ends off of asparagus.
- Line baking sheet with parchment paper, add asparagus, tomatoes, salmon.
- Top salmon and asparagus with pesto and salt; mix asparagus around so coated with pesto.
- Bake salmon and asparagus for 15-20 minutes, or until salmon flakes easily and asparagus has softened.