Ingredients:

• 4 Salmon filets, individual portions 
• 2 Tablespoon Olive Oil
• Kosher Salt And Freshly Ground Black Pepper
• 1 Bunch Asparagus, sliced into 1” pieces
• 1 Bunch baby broccoli, trimmed
• 2 tbsp Garlic Junkie, divided
• 10 Ounce Cherry Tomatoes, sliced
• 2 Lemons, Halved
• 1/2 Cup Fresh Pesto
• Fresh Basil Leaves
  

preparation:

1. Preheat the pellet grill to 450 degrees using Cowboy Charcoal & Hickory Barbeque Pellets. 
2. In a large bowl, toss the asparagus, broccoli with 2 tbsp olive oil and season with Garlic Junkie. 
3. Mix in the sliced cherry tomatoes
4. Arrange the salmon portions in the center of a large baking sheet
5. Arrange the vegetables around the salmon. 
6. Season the salmon with additional Garlic Junkie. 
7. Place the salmon in the pellet smoker and cook until the salmon reaches 145F, about 15 to 20 minutes.
8. Place a few lemons, right on the grill to char them while the salmon cooks. 
9. Remove the baking sheet from the pellet smoker. 
10. Top the salmon and vegetables with freshly chopped basil and pesto as it rests.
11. Squeeze the charred lemon juice over top the salmon and serve.