Preheat oven to 400 degrees

Toss the asparagus and tomatoes in half the olive oil. Season with half the salt and pepper.

Coat the fish with the other half of the olive oil. season with the lemon juice and the rest of the salt and pepper. Spread the pesto on top.

On the large piece of foil, layer the asparagus, salmon with the pesto and top with the tomatoes.

Fold the foil in a tent, leaving enough room for the air to circulate.

Cook for 15-20 minutes or until the fish flakes.