Ingredients:

  • 6 tbsp Unsalted Butter (85g)
  • 3 large cloves Fresh Garlic, finely minced
  • 3 tbsp Fresh Lemon Juice (45 ml)
  • 1 tsp Dried Oregano (5g)
  • ½ tsp Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 4 Salmon Fillets (approx. 6 oz / 170g each)
  • 1 lb Asparagus (450g), tough woody ends trimmed
  • 2 tbsp Fresh Parsley, finely chopped (for garnish)
  • 1 tbsp Olive Oil (15 ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Lay four separate, large sheets of heavy-duty aluminum foil (approximately 16x12 inches each) onto a baking sheet. Lightly brush the center of each foil sheet with olive oil to prevent sticking.
  2. Snap or trim the woody ends off the asparagus spears. Divide the asparagus evenly among the four foil sheets, creating a bed in the center of each. Pat the salmon fillets dry with kitchen paper and place one fillet on top of the asparagus bed on each sheet.
  3. In a small saucepan over low heat (or in a microwave-safe bowl), melt the butter. Remove the melted butter from the heat. Whisk in the minced garlic, lemon juice, dried oregano, salt, and pepper until well combined.
  4. Drizzle the lemon garlic butter sauce evenly over the top of the four salmon fillets. Ensure some of the sauce drips down to coat the asparagus underneath.
  5. Seal the Packets: Bring the long edges of the foil up over the salmon and fold them together several times to create a tight seam. Then, fold the short ends tightly inward toward the center, creating an airtight, puffy packet.
  6. Bake for 12 to 15 minutes. The salmon is done when it flakes easily with a fork (internal temperature 145°F/63°C).
  7. Remove the baking sheet from the oven and allow the packets to rest unopened for 3–5 minutes.
  8. Carefully open the packets, transfer the salmon and asparagus to plates, drizzle any remaining sauce from the foil over the fish, and garnish generously with fresh chopped parsley and a fresh wedge of lemon.