2 wild salmon fillets
1 bunch of asparagus
1 carton of grape tomatoes
1 can of chick peas (drained and rinsed)...I would have used cannellini beans instead if I had some lying around.
1 jar of already prepared pesto
1 bundle of basil
1. Heat 1 TBS of olive oil in a large skillet. Salt and pepper salmon (to taste) and put in pan. Cook 3 minutes each side. Heat sauce pan with splash of olive oil and water. Throw asparagus in and cover.
2. Remove salmon and put on plates. Add a couple drops of olive oil to skillet Cut tomatoes in half. Dump can of chick peas, 1 TBS of prepared pesto, lemon juice, pepper to taste and tomatoes in bowl. Stir and mix. Heat on skillet for few minutes and use another tablespoon of pesto sauce. Stir. Top with fresh basil. Spoon mixture on salmon and side with asparagus.
Karl's reaction: This is really good!! Oh yah, babe!