INGREDIENTS
4 (6-ounce) salmon fillets Skin-on is ideal for retaining moisture.
1 pound asparagus spears Choose bright green spears with firm tips, trimmed
2 tablespoons olive oil
1 lemon Sliced into rounds
3 cloves garlic Minced
1 teaspoon salt To season the dish
½ teaspoon black pepper For a touch of heat
Optional herbs:
Dill, parsley, or paprika for extra flavor
INSTRUCTIONS
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reheat the oven: Set your oven to 400°F (200°C).
Prep the ingredients: Rinse the salmon fillets and pat them dry. Trim the woody ends off the asparagus.
Assemble the foil packets:
Place a large sheet of foil on a baking tray.
Arrange a handful of asparagus spears in the center.
Lay a salmon fillet on top of the asparagus.
Drizzle with olive oil and squeeze fresh lemon juice over the top.
Add minced garlic and sprinkle with salt, pepper, and your choice of herbs.
Seal the foil packets: Fold the foil over the salmon and asparagus, crimping the edges to seal tightly.
Bake:
Place the foil packets on a baking sheet and bake for 20-25 minutes, depending on the thickness of your salmon.
Check for doneness: The salmon should be opaque and flake easily with a fork.
Enjoy!