4 Tbsp pesto, homemade or store-bought (half of the homemade recipe will be enough)
4 tsp fresh lemon juice
1 pint grape tomatoes, halved
Preheat oven to 400 degrees. Bring a pot of water to a boil. Cut four pieces of aluminum foil into 14-inch lengths.
Toss asparagus with 2 tsp olive oil and season with salt and pepper to taste, divide into 4 servings and layer in center of each piece of foil. Season both sides of salmon with salt and pepper. Layer salmon over asparagus and then spread 1 Tbsp pesto over top. Drizzle 1 tsp lemon juice over each fillet. Toss tomatoes with remaining 1 tsp olive...