Steamed/baked Salmon Fillets with pesto and Lemon

Hello again! I know that it's been awhile since I have posted. Honestly, Ive been too sore to. About eight days ago I started a new workout/diet program, which has greatly reduced my ability to cook let's say "unrestricted meals".

However! being the cook that I am, I have found some really good, super healthy meals such as this one.

Alright. Here's how I made the steamed/baked salmon:

I took a trip to the local grocery store, and I picked up some pretty nice size salmon fillets.
next, I cut the fillets and threw them onto the scale to get 4oz pieces. (the serving size is 3oz, so I allowed for some shrinkage during cooking.)
After I cut them, they looked like this.
yummy, and pink.

Next, I cut pieces of tin foil into squares. (roughly 12 x 12 inch.)
I laid them flat on the counter.
Next, I took some canola oil, and lightly brushed it over the tin foil, to prevent the fillets from sticking.
Then I just put the fillets in the middle of the tin foil.
Now it was time to start the toppings. Now here, let me point out that you can use whatever you like. This recipe is more of a method than an actual step by step instruction. But here's what I used.
I crushed a whole clove of garlic on each fillet.
then, I put 1/2 tbs of pesto on each one. (Pesto is a blend of basil, garlic, pine nuts, and usually some type of hard cheese like Parmesan.) I didn't make my own this time, I wussed out and bought a jar at the grocery store.)
Next, I sprinkled on my seasonings. Here's what I used:
GOYA Adobo (all purpose seasoning)
Mrs. Dash Lemon Pepper
and Chef Paul Prudhomme's Magic Salmon Seasoning
Then, because fish and citrus go together like peanut butter and jelly, and garlic and lemon go together like rings and fingers, I put two slices of lemon on top.
Alright. Now to the fun part. You have to get the folding of the tin foil right in order for the fish to steam properly. Also, you want to leave a bit of space around the fish in order to give the steam some room. So lets say, you want to leave room on the top fold, and the side fold. if you fold all the way up against your fillet, you went too far.

First, I grabbed my top and bottom, and made a small fold.
Then several more small folds working my way down. You want each "package to be air tight.
After you have folded down and left some space, spin the package around and fold up each end. remember: small folds. You want it to be air tight.
Then, I put each package on a baking sheet. And I put them in a preheated 375 degree oven for about 24 minutes.

Here's what they looked like when they were done.
So then I took them, and put them on a bed of rice, with some steamed veggies.
Honestly, it tasted amazing!
PS-you can drizzle the juices inside the tinfoil on your rice. that was good too!

Thanks to My beautiful wife Shanon, again for taking awesome pictures!