Ingredients:

  • 4 (6 oz / 170g) skin-on salmon fillets
  • 1 lb (450g) fresh asparagus, woody ends trimmed
  • 4 tbsp (57g) unsalted butter, melted
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (2.5g) cracked black pepper
  • 3 cloves (15g) garlic, minced
  • 2 medium (100g) lemons (1 juiced, 1 sliced into rounds)
  • 1 tbsp (6g) fresh parsley, chopped
  • 1 tsp (2g) dried dill

Instructions:

  1. Cut four large squares of heavy-duty foil (approximately 12x12 inches) and place a handful of trimmed asparagus in the center of each square.
  2. Set one salmon fillet directly on top of the asparagus bed in each foil square.
  3. In a small bowl, whisk together the melted butter, olive oil, lemon juice, minced garlic, dried dill, salt, and pepper. Drizzle the mixture evenly over each salmon fillet and the vegetables.
  4. Top each fillet with two lemon slices.
  5. Bring the sides of the foil together and fold the edges tightly to create a sealed pouch, leaving about an inch of headspace for steam to circulate.
  6. Preheat the grill to medium-high heat (approximately 375°F / 190°C).
  7. Carefully place the packets onto the grill grates and close the lid to trap the heat.
  8. Grill for 10–12 minutes until the packets puff up slightly.
  9. Carefully open one packet and use a meat thermometer to ensure the internal temperature of the salmon has reached 135°F to 140°F (57°C to 60°C).