It is asparagus season and this is one of my favorite quick, easy and healthy recipes.
Prep Time: 10 minutes
Cook Time: 20 minutes
4 (6 oz) skinless salmon fillets
1 lb asparagus (about 32 spears), tough ends trimmed
4 t olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley
Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil. In a small bowl stir together oil with garlic. Drizzle 1/2 tsp of the oil over each portion of asparagus then sprinkle with salt and pepper. Rinse salmon and pat dry, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus. Drizzle top of each salmon fillet with 1/2 tsp of the olive oil mixture and season top with salt and pepper to taste. Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary, use about 3/4 tsp per each filet or if using parsley, use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 – 30 minutes. Unwrap and serve warm.