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
· 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)
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.