Baked Salmon and Asparagus in Foil

Ingredients

• 4 skinless salmon fillets
• 1 lb asparagus, tough ends trimmed
• 2 1/2 Tbsp olive oil
• 2 cloves garlic, minced
• Salt and freshly ground black pepper
• 1 lemon thinly sliced
• Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley

Directions

1. Preheat the oven to 400 degrees. Cut 4 pieces of aluminum foil, each about 14 inches long.
2. Separate the asparagus into 4 equal portions, about 8 spears for each foil packet, and place one portion in the center of each foil sheet.
3. In a small bowl, mix the oil and garlic together. Drizzle 1 tsp of the garlic oil over each asparagus portion, then add salt and pepper.
4. Rinse the salmon and let the extra water drain off. Season the underside of each fillet with salt and pepper, then set the fillets on top of the asparagus.
5. Drizzle 1 tsp of the olive oil mixture over the top of each salmon fillet, then season the tops with salt and pepper to taste. Add about 2 sprigs dill and 2 lemon slices to each one. If using fresh thyme or rosemary, use about 3/4 tsp for each; if using parsley, use 1 1/2 tsp.
6. Bring the sides of the foil in over the salmon, then fold the top and bottom edges closed to enclose everything.
7. Set the foil pouches on a baking sheet without stacking them. Bake until the salmon is cooked through, about 25 – 30 minutes. Open the packets and serve warm.