Salmon and Asparagus in Foil
In my other profession, clients sometimes like to give us gifts. It usually ends up being a nice bottle of wine. But one client went on a fishing trip in Alaska and brought us fresh cod, halibut, and salmon! I’ve never had Alaskan salmon, so I was very eager to try a new recipe. When I was looking for recipes, I realized something. I’ve never actually cooked fish in my life. Luckily, it turned out great!
Ingredients
4 (6 oz) skinless salmon fillets
1 lb asparagus, tough ends trimmed
2 1/2 T olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill sprigs
Directions
-Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil.
-In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. Season the bottom of each fillet with salt and pepper. Layer fillets over asparagus. Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste. Top each with about 2 sprigs dill and 2 lemon slices.
-Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
-Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 – 30 minutes. Unwrap and serve warm.
Recipe Credit: Cooking Classy