Ingredients
4salmon fillets4 to 6 oz each
½lbsasparagus spearstrimmed
4fresh corn earskernels sliced off
1red bell peppercut into 1 inch pieces
4tbspbuttersoftened
1tspgarlicminced
2tspfresh thymeminced
2tspfresh parsleyminced
1tsplemon zest
Salt and pepperto taste
Cooking spray
lemon wedgesand chopped parsley, for serving
Preparation
Preheat a grill to medium heat or an oven to 400 degrees F.
Coat 4 large squares of foil with cooking spray.
Arrange the salmon, asparagus, corn, and bell peppers in the center of the foil squares.
In a small bowl, mix together the butter, garlic, thyme, parsley, lemon zest, salt, and pepper.
Season the salmon fillets with salt and pepper to taste. Drop spoonfuls of the butter mixture over the salmon and vegetables.
Fold over the foil to seal the packets.
Bake or grill for 15 to 20 minutes or until salmon is cooked through and vegetables are tender.
Sprinkle with parsley and serve with lemon wedges.
