Foil Baked Salmon Recipe with Asparagus

Ingredients

• Asparagus

  Raw

  1 ½ lb or 680g

• Pink salmon

  Fish, raw

  4 fillet or 1.27kg

• Lemons

  Raw, with peel

  3 fruit without seeds or 324g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Preheat oven to 400 degrees F.
2. Wash asparagus and cut the spears in half. Place asparagus tops in a large bowl. Save and store the bottom of the spears for other uses like stirfrys, soups, stews, etc., rather than throwing them away.
3. Sprinkle sea salt, pepper, and juice from half of a lemon over asparagus tops and stir to evenly coat asparagus tops.
4. Cut a generously sized rectangular piece of aluminum foil and place asparagus side by side. Use enough to create a bed for your piece of salmon, about six to seven pieces of asparagus per foil pouch.
5. Place salmon on top of asparagus. Sprinkle salt, pepper and lemon juice overtop. Place 2 pats of butter over salmon. Top with 2 slices of lemon. Repeat until all foil pouches are created. Then fold foil pouches and close them (seam side up) and place in oven for 25 to 30 minutes, or until asparagus is fork tender and salmon is cooked through.

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