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Name: HC's Pesto Presto Laks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: not set
Ingredients: 400 grams Salmon filets; 1 bunch Asparagus rinsed and 'snapped'; 100 grams Cheery tomatoes sliced in half; 1/2 jar Pesto, green or red pesto; Seasoning pepper, garlic; Large piece baking paper; 1 bottle White wine

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INGREDIENTS

400 grams Salmon filets
1 bunch Asparagus ; rinsed and 'snapped'
100 grams Cheery tomatoes ; sliced in half
1/2 jar Pesto, green ; or red pesto
Seasoning ; pepper, garlic
Large piece baking paper
1 bottle White wine

INSTRUCTIONS

- Start oven on fan at 200C

- Rinse and 'snap' asparagus

- Slice tomatoes in half (try two plate method for quick slices)

- Roll a large piece of baking paper out on the counter top, and fold in half, and open again

- Arrange the asparagus (left to right, right to left) to one side of the half fold line

- Place the Salmon filets on top of the asparagus (separate the filets slightly)

- Add seasoning (pepper, garlic) to taste

- Place 1 heaped tbsp Pesto on each filet, then spread it over all fillets.

DO NOT SPREAD PESTO ON THE FISH AND DIP THE SPOON BACK INTO THE JAR!

- Add the sliced tomtatoes ('face down') on top of the pesto

- Fold the baking paper over and twirl the ends over each other to close the fish into a 'bag'

- Place 'bag' into an oven-proof dish, and cook for 20 minutes in the oven

- When ready, scoop fish, pesto and tomatoes onto a plate

- Split the asparagus, and serve on the side of the fish

Serve with a glass of white wine, and ENJOY!!!

NOTES

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HC's Pesto Presto Laks

400 grams Salmon filets
1 bunch Asparagus rinsed and 'snapped'
100 grams Cheery tomatoes sliced in half
1/2 jar Pesto, green or red pesto
 Seasoning pepper, garlic
 Large piece baking paper
1 bottle White wine

- Start oven on fan at 200C
- Rinse and 'snap' asparagus
- Slice tomatoes in half (try two plate method for quick slices)
- Roll a large piece of baking paper out on the counter top, and fold in half, and open again
- Arrange the asparagus (left to right, right to left) to one side of the half fold line
- Place the Salmon filets on top of the asparagus (separate the filets slightly)
- Add seasoning (pepper, garlic) to taste
- Place 1 heaped tbsp Pesto on each filet, then spread it over all fillets.
DO NOT SPREAD PESTO ON THE FISH AND DIP THE SPOON BACK INTO THE JAR!
- Add the sliced tomtatoes ('face down') on top of the pesto
- Fold the baking paper over and twirl the ends over each other to close the fish into a 'bag'
- Place 'bag' into an oven-proof dish, and cook for 20 minutes in the oven
- When ready, scoop fish, pesto and tomatoes onto a plate
- Split the asparagus, and serve on the side of the fish

Serve with a glass of white wine, and ENJOY!!!

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Nutrition

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Serving Size: 1 Serving (855g)
Recipe Makes: 2 Servings

Calories: 778
Calories from Fat: 245 (31%)

Amt Per Serving		% DV

	Total Fat 27.2g	36 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 7.9g
Cholesterol 110mg		34 %
Sodium 142.3mg		5 %
Potassium 1562.7mg		41 %
Total Carbohydrate 20.7g		6 %
	Dietary Fiber 6g	24 %
	Sugars, other 14.7g
Protein 47.3g		68 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 778

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