Ingredients:
- 4 salmon fillets, 6 oz. each, skin removed
- 1 lb. asparagus, trimmed
- 4 tbsp. melted unsalted butter
- 4 cloves of garlic, minced
- 2 tbsp. lemon juice
- 2 tsp. lemon zest
- Salt and pepper, to taste
- Freshly chopped parsley, for garnish
Salmon is a rich source of protein and omega-3 fatty acids, while asparagus is brimming with essential vitamins and minerals. The lemon garlic butter sauce imparts a zesty and savory touch that perfectly complements the salmon and asparagus.
Instructions:
- Preheat the oven to 375°F (190°C). Cut four sheets of aluminum foil, each about 12 inches long.
- In a small bowl, combine the melted butter, minced garlic, lemon juice, lemon zest, salt, and pepper.
- Place one salmon fillet at the center of each foil sheet. Generously brush the butter mixture over each salmon fillet.
- Distribute the asparagus evenly among the four foil packets, arranging them around the salmon fillets. Drizzle the remaining butter mixture over the asparagus.
- Fold the sides of the foil over the salmon and asparagus, creating sealed packets with a little space for steam to escape.
- Bake for 12-15 minutes until the salmon is fully cooked and flakes easily with a fork.
- Carefully open the foil packets and garnish the salmon with freshly chopped parsley.
Success Tips:
- Ensure to remove the skin from the salmon fillets before cooking.
- Opt for fresh, high-quality ingredients to enhance the flavors.
- Avoid overcooking the salmon to maintain its tenderness and juiciness.
Enjoy