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