Pesto Salmon with Broccolini in a Foil Pouch

My new housemate Nina and I made this recipe a couple of weeks ago when we were in search of an easy, healthy dinner.  We had some leftover homemade pesto, which made it an even better choice - but I think this would be tasty with store bought pesto as well.  The original recipe called for green beans, but the green bean options at Whole Foods were pretty pitiful, so we went with broccolini instead, which was a great substitution.  I think asparagus or wax beans would also work well.  I found the 7-ounce portion of salmon to be a bit too much, but your mileage may vary on portion size.

I love these little meals in a packet.  Easy to put together, and not too much clean-up!  Since this one has just a few ingredients, it's even easier to make, especially if you have two cooks in the kitchen. 

Pesto Salmon with Broccolini in a Foil Pouch (adapted from Jamie's Food Revolution)
Serves 2

1 bunch broccolini
1 lemon
2 7-ounce salmon fillets, skin on, bones and scales removed
2 heaping spoonfuls of pesto
Olive oil
Salt and freshly ground black pepper

1. Preheat the oven to 400 degrees.  Trim the broccolini and and blanche in boiling water until just barely tender.
2. Take about 1 yard of tin foil and fold in half long-ways to make a large rectangle.  Mound half of the broccolini in the middle of the rectangle.  Lay a salmon fillet across the broccolini and spread a spoonful of pesto over the top.  Drizzle with olive oil, squeeze the juice of 1/2 lemon over the salmon, and then season with salt and pepper.  Pull the edges of the foil together and scrunch together to seal the packet.
3. Repeat to make the second parcel.
4. Place both parcels on a sheet pan, and place in the oven.  Cook for 15 minutes.  Remove from the oven and let stand for a  minute before checking to see if the salmon is cooked through.