Ingredients:

  • 4 (6 oz) salmon fillets
  • 1 lb fresh asparagus, woody ends trimmed
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 4 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 0.5 tsp dried oregano or dill
  • 1 lemon, sliced into rounds
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). In a small mixing bowl, whisk together the melted butter, minced garlic, lemon juice, lemon zest, and dried oregano or dill to create the infusion sauce.
  2. Lay out four sheets of heavy-duty aluminum foil (approximately 12x12 inches each).
  3. Divide the trimmed asparagus into four equal portions and place them in the center of each foil sheet. Drizzle with olive oil and season with sea salt and black pepper.
  4. Place one 6 oz salmon fillet directly on top of each asparagus portion. Generously spoon the lemon garlic butter mixture over each fillet, allowing it to coat the fish and drip onto the vegetables.
  5. Top each salmon fillet with two lemon slices. Fold the sides of the foil over the salmon and seal the ends tightly. Ensure no gaps remain to trap the steam.
  6. Transfer the packets to a large rimmed baking sheet. Bake for 15 minutes, or until the salmon is flaky and reaches an internal temperature of 145°F.
  7. Garnish with fresh chopped parsley before serving directly from the packets.