Ingredients:

  • 4 (6 oz / 170 g) salmon fillets
  • 1 lb (450 g) asparagus
  • 2 tbsp (28 g) olive oil
  • 1 tsp (5 g) salt
  • 1/2 tsp (3 g) black pepper
  • 1 lemon, thinly sliced into rounds
  • 1/2 cup (120 ml) BBQ sauce
  • 1 tbsp (15 ml) melted butter
  • 1 clove (5 g) garlic, minced
  • 1/4 tsp (1 g) smoked paprika

Instructions:

  1. Tear four large squares of heavy-duty foil, approximately 12x12 inches (30x30 cm).
  2. Divide the trimmed asparagus evenly among the four squares, creating a bed of vegetables in the center.
  3. Drizzle olive oil, salt, and pepper over the vegetables and toss lightly.
  4. Place one salmon fillet on top of each vegetable bed.
  5. Top each fillet with 2-3 lemon slices.
  6. In a small bowl, whisk together the BBQ sauce, melted butter, minced garlic, and smoked paprika.
  7. Spoon the glaze generously over each fillet, ensuring the top and sides are fully coated.
  8. Fold the sides of the foil up and over the fish, crimping the edges tightly to create a sealed pouch, leaving a small pocket of air inside.
  9. Preheat your grill to medium-high heat (approximately 375°F to 400°F / 190°C to 200°C).
  10. Place the foil packets directly on the grill grates and close the lid.
  11. Grill for 15-20 minutes until packets puff up and salmon is cooked through.