Ingredients:

  • 4 (6-oz) salmon fillets (approx. 680g total)
  • 1 lb fresh asparagus spears, woody ends trimmed (450g)
  • 2 large lemons (one sliced into rounds, one juiced)
  • 4 tbsp unsalted butter, melted (56g)
  • 3 cloves garlic, minced
  • 2 tbsp fresh dill or parsley, finely chopped
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). In a small bowl, whisk together the melted butter, minced garlic, lemon juice, salt, pepper, and fresh herbs.
  2. Lay out four 12x12 inch sheets of heavy-duty aluminum foil. Divide the trimmed asparagus into four equal portions and place them in the center of each sheet. Season the asparagus lightly with a pinch of salt.
  3. Place one salmon fillet directly on top of each asparagus bed. This allows the salmon juices to baste the vegetables as they cook.
  4. Drizzle the garlic butter mixture generously over each fillet. Top each piece of fish with two lemon slices.
  5. To seal, bring the long sides of the foil together and fold them down tightly. Fold the ends inward to create a completely airtight pouch.
  6. Place the packets on a large baking sheet and bake for 12 minutes until the salmon is flaky and reaches an internal temperature of 145°F.
  7. Carefully open one packet (watch for the steam!). The salmon should look opaque and the asparagus should be a vibrant, bright green.
  8. Insert your thermometer into the thickest part of the salmon. It is done when it hits 145°F. The fish will continue to cook slightly while resting.
  9. Let the packets sit, unopened, for 3 minutes before serving. This allows the juices to redistribute back into the protein fibers.
  10. Open the packets, sprinkle with the remaining fresh dill, and serve immediately. The bottom of the packet will be filled with a delicious, nutrient dense broth.