Pesto Salmon With Asparagus

Make the pesto sauce: Use a food processor to combine all ingredients.

If you're cooking the salmon in the oven, proceed with the following steps: Preheat the oven to 400 degrees F. Place the salmon and asparagus on a baking sheet and drizzle with the olive oil. If the asparagus spears are thick, halve them lengthwise first.

Evenly divide the pesto on top of the salmon filets. Drizzle the lemon juice over the salmon and asparagus and sprinkle with salt and pepper to taste. Roast for 15 to 18 minutes, until the salmon flakes easily.

If you're cooking the salmon on the grill, proceed with the following steps: Preheat the grill to medium-high heat. Preheat the oven to 400 degrees F. Place the asparagus on a baking sheet. If the asparagus spears are thick, halve them lengthwise first.

Drizzle the salmon and asparagus with the olive oil, lemon juice, and salt and pepper. Brush some of the pesto on the skinless side of the salmon, reserving some of the pesto for later use.

Leave the salmon at room temperature while the grill heats. Roast the asparagus for 15 to 18 minutes.

Sear the salmon, skinless side down first. Close the grill lid. Cook for one to three minutes, depending on the thickness of the filets. (Try not to move them until you're ready to flip them over to help keep them in one piece.)

Using tongs and a metal spatula, carefully turn the fish over so that the skin side is down, and reduce the heat to medium. For charcoal grills, finish cooking over indirect heat furthest from the coals. Close the grill lid and finish cooking for another five minutes, depending on the thickness of the filets. The salmon should be just barely opaque and will start to flake along the center of the filet when done. Top the cooked salmon with the remainder of the pesto.