Ingredients:

• 4 salmon fillets (skin on or off)
• 1 lb asparagus, ends trimmed
• ⅓ cup melted butter
• ⅓ cup fresh lemon juice (or juice from half a lemon)
• 1 tbsp minced garlic (or 4 large cloves)
• 2 tsp fresh parsley, finely chopped (or dried parsley)
• Salt and pepper to taste
• ⅔ cup fresh grated Parmesan cheese

• Extra parsley for garnish
• 2 lemon wedges

Instructions:

1. Preheat Oven or Grill:

   • See specific directions below for either oven or grill.

2. Prepare the Foil Packs:

   • Lay a 12x18-inch piece of heavy-duty aluminum foil on a flat surface.

   • Place each salmon fillet in the center of its own piece of foil.

   • Divide the asparagus into four equal portions and arrange beside the salmon.

3. Make the Garlic Butter Sauce:

   • In a small bowl, mix together the melted butter, lemon juice, garlic, and parsley.

   • Drizzle this mixture evenly over the salmon and asparagus.

   • Season with salt and pepper, then top each foil pack with about 2-3 tablespoons of grated Parmesan cheese.

4. Seal the Foil Packs:

   • Fold the sides of the foil over the ingredients, creating a tightly sealed packet to keep the butter and flavor inside.

5. For Oven Baking:

   • Preheat oven to 400°F (200°C).

   • Bake the foil packs for 15 minutes, or until the salmon reaches your desired level of doneness.

   • For a golden, crispy top, broil for an additional 1-2 minutes.

6. For Grilling:

   • Grill the foil packs over medium-high heat for 15-20 minutes, or until the salmon is fully cooked.

   • If you'd like a crispy top, broil for 1-2 minutes after grilling.

7. Serve:

   • Open the foil packs carefully and serve the salmon and asparagus with fresh lemon wedges and a sprinkle of parsley.

Notes:

• If asparagus isn’t your favorite, feel free to swap it with zucchini or green beans.

Nutrition