Ingredients:

  • 4 center-cut salmon fillets (approx. 6 oz each)
  • 1 lb fresh asparagus spears, woody ends trimmed
  • 2 large lemons, 1 sliced into rounds and 1 for juicing
  • 4 tbsp unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.25 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C). Tear off four 12x12 inch squares of heavy-duty aluminum foil.
  2. Divide the 1 lb asparagus evenly across the center of each foil sheet.
  3. Place two lemon rounds on top of each bed of asparagus.
  4. Place one 6 oz salmon fillet on top of the lemon slices.
  5. In a small bowl, mash the 4 tbsp softened butter, 3 cloves minced garlic, 1 tbsp parsley, 1 tsp oregano, 1 tsp salt, 0.5 tsp pepper, and 0.25 tsp red pepper flakes into a paste.
  6. Spread the garlic butter mixture evenly over the top of the four fillets.
  7. Fold the sides of the foil over the salmon, then fold the top and bottom to create a completely airtight tent. Leave a little headspace for the steam to circulate.
  8. Place the foil packets on a large rimmed baking sheet and cook for 15 minutes until the fish is opaque and the asparagus is tender.
  9. Remove from the oven and let the packs sit for 2 minutes before carefully opening. Watch out for the hot steam release!