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Ingredients
4 (6 oz.) salmon fillets, skin removed
1 lb. asparagus, cut
4 tablespoons. unsalted butter, melted
4 cloves of garlic, minced
2 tablespoons. lemon juice
2 teaspoons. lemon zest
Pepper and salt to taste
Chopped fresh parsley for garnish
Instructions
Preheat the oven to 375°F (190°C).
Cut four sheets of aluminum foil about 12 inches long.
In a small bowl, mix melted butter, minced garlic, lemon juice, lemon zest, salt and pepper.
Place a salmon fillet in the center of each foil sheet.
Generously brush each salmon fillet with the butter mixture.
Divide the asparagus evenly among four foil packets and arrange the asparagus around the salmon fillets.
Drizzle remaining butter mixture over asparagus.
Fold the edges of the foil over the salmon and asparagus to form a packet, leaving some room for steam to escape.
Bake for 12-15 minutes or until the salmon is cooked through and breaks apart easily with a fork.
Carefully open the foil packets and garnish the salmon with chopped parsley.
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