I used parchment paper between the Salmon and the aluminum foil, because BJH was watching me as I prepared this dinner at the lake. Probably always a good idea, though. I did add extra time, however, because the extra layer kept the salmon and vegetables from cooking very quickly.
I also used broccoli florets instead of asparagus because that is what I had in the fridge. Now we make the broccoli this way all the time, with or without the salmon!
"Best broccoli I ever tasted." - CMH
Enjoy
Ingredients
· 4
boneless skinless salmon fillets, preferably wild caught
· salt
and pepper to taste
· 1
pound organic asparagus, ends trimmed
· 1
lemon, thinly sliced, (plus additional wedges for garnish)
· ½
cup organic butter, at room temperature
· 3
teaspoons Italian seasoning
· 3
teaspoons minced garlic
· fresh
thyme or parsley, for garnish (optional)
Method
1. Season
salmon generously with salt and pepper on both sides. Arrange one salmon fillet
and ¼ of the asparagus in the center of one 12 x 12 inch piece of foil. Repeat
with remaining salmon and asparagus on 3 other pieces of foil. Slide lemon
slices under the salmon and asparagus.
2. In
a small bowl mix butter, Italian seasoning, and garlic. Drop large dollops of
the herb butter on top of the salmon and asparagus.
3. Fold
the foil tightly around the salmon and asparagus, being sure to seal the ends
together tightly so the juices and butter doesn't run out while cooking.
4. Bake at 400 degrees for
20 minutes, until asparagus is tender and salmon is flaky.
5. Drizzle
fresh lemon juice over the top and serve immediately.
