Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on or off
  • 1 pound (450g) asparagus, trimmed
  • 2 tablespoons (30ml) olive oil
  • 1 lemon, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 teaspoon (1.5ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30g) fresh dill, chopped (or 1 tablespoon dried)

Instructions:

  1. Preheat oven to 400°F (200°C). Cut two large pieces of aluminum foil.
  2. Place each foil piece on a baking sheet. Arrange half of the asparagus in the center of each foil square.
  3. Pat the salmon fillets dry and place one fillet on top of the asparagus on each foil square. Drizzle with olive oil, then season with salt, pepper, garlic, and red pepper flakes (if using).
  4. Top each salmon fillet with lemon slices and sprinkle with dill.
  5. Fold the foil over the salmon and asparagus, tightly sealing the edges to create a sealed packet. Crimp the edges well to prevent steam from escaping.
  6. Bake in the preheated oven for 18-22 minutes, or until the salmon is cooked through and flakes easily with a fork. The asparagus should be tender-crisp.
  7. Carefully open the foil packets (watch out for the steam!) and serve immediately. Garnish with extra lemon wedges and fresh dill, if desired.