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PREPARATION
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1.
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Preheat oven to 400 degrees.
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2.
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Cut four sheets of aluminum foil about 14-inch long.
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3.
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Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil.
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4.
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In a small bowl stir together oil with garlic.
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5.
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Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper.
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6.
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Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper.
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7.
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Layer fillets over asparagus.
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8.
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Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste.
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9.
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Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp).
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10.
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Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
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11.
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Place foil pouches in a single layer on a baking sheet.
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12.
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Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes.
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13.
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Unwrap and serve warm.
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