Lemon Parmesan Salmon & asparagus foil packs
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
Details
Preparation
Step 1
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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