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Before you jump to Tomato Pesto Salmon recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Healthy eating is today a good deal more popular than before and rightfully so. There are a number of illnesses related to a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. Everywhere you look, people are encouraging you to live a healthier lifestyle but but then, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. It is likely that a lot of people feel it will take lots of effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, however, just making some small changes can positively impact daily eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery because you most likely purchase a lot of food items out of habit. For instance, have you ever checked how much sugar and salt are in your breakfast cereal? One nutritious alternative that can give you a healthy start to your day is oatmeal. You don’t like eating oatmeal on its own, you can easily mix in fresh fruits that can supply you with other healthy nutrients and as such, one modest change to your diet has been achieved.
Hence, it should be somewhat obvious that it’s not at all hard to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to tomato pesto salmon recipe. You can cook tomato pesto salmon using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Tomato Pesto Salmon:
- Take Parchment paper 12x18 inches
- Provide 6 stems asparagus
- Use to taste Olive oil
- You need 1/4 Tbsp salt
- Provide 1/4 Tbsp pepper
- You need 6 ounces skinless salmon
- Get 2 tablespoons pesto
- Use 10 cherry tomatoes, halved
Steps to make Tomato Pesto Salmon:
- Preheat oven to 350°F/180°C.
- Fold the parchment paper in half, then open up.
- On one half, lay down the asparagus, Drizzle on oil and sprinkle on salt & pepper.
- Lay the salmon on the asparagus, and spread on the pesto. Top with tomatoes.
- Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
- Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
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