lemon parmesan salmon & asparagus foil packs





Ingredient :

  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


Steps : 

  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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