Lemon Parmesan Salmon & asparagus foil packs

Lemon Parmesan Salmon & asparagus foil packs
Lemon Parmesan Salmon & asparagus foil packs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    salmon fillets, skin on or off

  • 1

    pound | 500 grams asparagus spears, wood ends trimmed

  • 1/3

    cup butter, melted

  • 1/3

    cup lemon juice, (or juice of 1/2 a lemon)

  • 1

    tablespoon minced garlic, (or 4 large cloves garlic, minced)

  • 2

    teaspoons fresh parsley, finely chopped (or dried parsley)

  • Salt and pepper, to season

  • 2/3

    cup fresh grated parmesan cheese

Directions

Preheat oven or barbecue (grill) following instructions below. Place each salmon fillet in the centre of one 12x18-inch heavy-duty aluminium foil piece. Divide the asparagus into 4 equal portions and arrange next to the salmon on each foil piece. In a small bowl, mix together the melted butter, lemon juice, garlic and parsley. Pour the garlic/butter mixture evenly over each piece of salmon and asparagus; season with salt and pepper to taste, and top each pack with the parmesan cheese (about 2-3 tablespoons per pack). Tent with foil, tightly sealing the edges to prevent the butter being leaked, to create a foil packet. For The Oven: Bake in preheated oven set to 200°C | 400°F for 15-20 minutes, or until cooked to desired doneness. For The Grill: Grill, covered on medium high heat for 15-20 minutes, or until cooked to desired doneness. Serve with fresh lemon wedges and garnish with extra parsley

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