Ingredients:

  • 4 salmon fillets, 6 oz each
  • 1 lb asparagus spears, woody ends trimmed
  • 2 large lemons (one sliced into rounds, one juiced)
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Cut four large squares of heavy-duty aluminum foil. In the center of each square, create a bed of approximately 8-10 asparagus spears to act as a vegetable raft.
  3. Place one 6 oz salmon fillet atop the asparagus spears in each foil square.
  4. In a small mixing bowl, whisk together the melted unsalted butter, minced garlic, lemon juice, and chopped fresh parsley.
  5. Drizzle the lemon garlic butter mixture evenly over the salmon and asparagus.
  6. Top each salmon fillet with two lemon slices.
  7. Fold the sides of the foil inward and crimp the edges tightly to create a sealed pouch, ensuring no steam can escape.
  8. Place the packets on a large rimmed baking sheet and bake for 18–22 minutes, or until the salmon reaches an internal temperature of 135-140°F (57-60°C).
  9. Let the packets rest, sealed, for 5 minutes before opening to allow the juices to redistribute.