Ingredients
4salmon fillets,skin on or off
1lbasparagus spears,wood ends trimmed
⅓cupbutter,melted
⅓cuplemon juice,or juice of ½ a lemon
1tbspgarlic,minced, or 4 large cloves garlic, minced
2tspfresh parsley,finely chopped or dried parsley
salt and pepper,to season
⅔cupParmesan cheese,fresh grated
parsley,to garnish, optional
lemon wedges,to garnish, optional
Preparation
Preheat oven to 400 degrees F.
Place each salmon fillet in the center of one 12×18-inch heavy-duty aluminum foil piece. Divide the asparagus into 4 equal portions and arrange next to the salmon on each foil piece.
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).
Tent with foil, tightly sealing the edges to prevent the butter being leaked, to create a foil packet.
Bake in preheated oven to 400 degrees F for 15 minutes, or until cooked to desired doneness. For a crispy top, broil for 1 to 2 minutes extra until cheese is golden.
