Foil Baked Salmon with Asparagus

Ingredients

• Asparagus

  Raw

  1 ½ lb or 680g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Pink salmon

  Fish, raw

  4 fillet or 1.27kg

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Preheat oven to 400°F.
2. Wash asparagus and cut the spears in half. Place asparagus tops in a large bowl. Save and store the bottom of the spears for another use.
3. Sprinkle sea salt, pepper, and half of the lemon juice over asparagus tops and stir to evenly coat.
4. Cut a generously sized rectangular piece of aluminum foil and place asparagus side by side to create a bed for the salmon.
5. Place salmon on top of asparagus. Sprinkle with salt, pepper, and remaining lemon juice. Top each filet with an equal amount of butter and lemon slices. Repeat until all foil pouches are created.
6. Fold foil pouches, close them seam side up, and place in oven for 25 to 30 minutes, or until asparagus is fork tender and salmon is cooked through.

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