Ingredients
4salmon fillets,(6 oz), skinless
1lbasparagus,tough ends trimmed
2½tbspolive oil
2garlic cloves,minced
salt and freshly ground black pepper
1lemon,thinly sliced
fresh dill sprigs,or chopped fresh thyme, rosemary or parsley
Preparation
Preheat the oven to 400 degrees F. Cut four sheets of aluminum foil about 14-inch long.
Divide the asparagus into 4 equal portions, about 8 spears per foil packet, and layer them in the center of each length of foil.
In a small bowl, stir together the oil with garlic. Drizzle 1 teaspoon of the oil over the portion of asparagus, then sprinkle with salt and pepper.
Rinse the salmon and allow excess water to run off. Season the bottom of each fillet with salt and pepper, then layer the fillets over the asparagus.
Drizzle the top of each salmon fillet with 1 teaspoon of the olive oil mixture and season top with salt and pepper to taste. Top each with about 2 sprigs of dill and 2 lemon slices.*
Wrap the sides of the foil inward over the salmon, then fold in the top and bottom of foil to enclose. Place the foil pouches in a single layer on a baking sheet.
Bake in the oven for about 25 to 30 minutes, until the salmon is cooked through.
Unwrap, serve warm, and enjoy!
