Ingredients:

  • 4 Salmon Fillets (approx. 6 oz / 170g each)
  • 1 bunch Asparagus Spears (about 1 lb / 450g), woody ends trimmed
  • 1 teaspoon Kosher or Sea Salt
  • 1/2 teaspoon freshly ground Black Pepper
  • 4 tablespoons Unsalted Butter, softened
  • 2 cloves Fresh Garlic, minced very finely
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1 tablespoon Fresh Parsley, finely chopped
  • 4 large sheets Heavy-duty Aluminum Foil

Instructions:

  1. Preheat the oven to 400°F (200°C). Tear four large squares of heavy-duty aluminum foil (roughly 18x18 inches).
  2. In a small bowl, combine the softened butter, minced garlic, lemon juice, lemon zest, and half of the chopped parsley. Mix until fully incorporated to create the lemon-garlic butter sauce.
  3. Divide the trimmed asparagus spears evenly between the four foil squares, arranging them down the centre of each sheet.
  4. Season the salmon fillets lightly with salt and pepper. Place one fillet directly on top of the asparagus in each foil square.
  5. Spoon one-quarter of the lemon-garlic butter mixture evenly over the top of each salmon fillet.
  6. Seal the parcels: Bring the long edges of the foil up together over the centre of the fish and crimp tightly to seal. Then, fold and crimp the ends securely to create a fully sealed packet, leaving a little space for steam.
  7. Place the sealed parcels onto a large baking sheet. Bake for 15 to 18 minutes, depending on fillet thickness.
  8. Carefully open one packet (watch out for hot steam!). The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  9. Carefully transfer each parcel to a plate. Garnish immediately with the remaining fresh parsley and serve hot.