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Salmon and Asparagus Foil Packs with Garlic Lemon Butter Sauce

Salmon and Asparagus Foil Packs with Garlic Lemon Butter Sauce



Easy, healthy, garlic Herb Butter Salmon and Asparagus Foil Packs are a quick-and-tasty 30-minute meal for summer nights, camping, and cookouts. The flaky salmon and tender asparagus will melt in your mouth!







Salmon and Asparagus Foil Packs with Garlic Lemon Butter Sauce



INGREDIENTS




  1. 4 salmon fillets, skin on or off
  2. 1 pound (500 g) asparagus spears, wood ends trimmed
  3. 1/3 cup butter, melted
  4. 1/3 cup lemon juice, (or juice of 1/2 a lemon)
  5. 1 tablespoon minced garlic, (or 4 large cloves garlic, minced)
  6. 2 teaspoons fresh parsley, finely chopped (or dried parsley)
  7. Salt and pepper, to season
  8. 2/3 cup fresh grated parmesan cheese


EXTRA TO SERVE:


  1. Parsley to garnish
  2. Lemon wedges


INSTRUCTIONS




  1. Preheat oven or barbecue (grill) following instructions below.
  2. Place each salmon fillet in the centre of one 12x18-inch heavy-duty aluminium foil piece. Divide the asparagus into 4 equal portions and arrange next to the salmon on each foil piece.
  3. In a small bowl, mix together the melted butter, lemon juice, garlic and parsley. Pour the garlic/butter mixture evenly over each piece of salmon and asparagus; season with salt and pepper to taste, and top each pack with the parmesan cheese (about 2-3 tablespoons per pack).
  4. Tent with foil, tightly sealing the edges to prevent the butter being leaked, to create a foil packet.


For The Oven:


  1. Bake in preheated oven to 200°C | 400°F for 15 minutes, or until cooked to desired doneness.
  2. For a crispy top, broil for 1-2 minutes extra until Cheese is golden. 




For The Grill:


  1. Grill, covered on medium high heat for 15-20 minutes, or until cooked to desired doneness.


OPTIONAL: For a crispy top, broil for 1-2 minutes extra until Cheese is golden.
Serve with fresh lemon wedges and garnish with extra parsley.

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