Ingredients:

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

Instructions:

  1. Preheat your oven to 400°F (200°C). Cut four sheets of heavy-duty aluminum foil, approximately 12x12 inch squares each, and lay them flat on your workspace.
  2. Toss 1 lb of trimmed asparagus with 2 tsp olive oil and a pinch of salt until evenly coated. Divide the asparagus into four equal bundles and place them in the center of each foil sheet. Place one salmon fillet directly on top of each asparagus bed, nestling it firmly.
  3. In a small mixing bowl, whisk together the 3 tbsp melted butter, 3 cloves minced garlic, 1 tbsp lemon juice, 1 tsp zest, and 1 tsp dried oregano.
  4. Spoon the garlic butter mixture generously over each salmon fillet. Top each with two lemon slices.
  5. Fold the foil sides over the salmon and asparagus, then fold the ends to seal tightly, ensuring a completely enclosed steam chamber for each portion.
  6. Place the foil packs on a large rimmed baking sheet and bake for 15 minutes until the salmon is flaky and the asparagus is tender.
  7. Carefully open the packets (avoiding the steam) and garnish with fresh parsley before serving. Let the packets sit for 2 minutes before serving.