Ingredients:
- 4 skinless salmon fillets
- 1 pound (454 g) asparagus tips
- 1/3 cup (75 g) melted butter
- 1/3 cup (125 ml) fresh lemon juice
- 4 garlic cloves, minced
- 2 teaspoons (10 ml) chopped fresh parsley
- Salt and pepper, to taste
- 2/3 cup (65 g) freshly grated Parmesan cheese
- Fresh parsley and lemon wedges, for garnish
Instructions:
- Preheat your oven to 400°F (200°C).
- Cut four large sheets of aluminum foil (about 12 x 18 inches or 30 x 45 cm each).
- Place one salmon fillet in the center of each foil sheet.
- Divide the asparagus evenly and arrange around the salmon fillets.
- In a small bowl, mix the melted butter, lemon juice, minced garlic, and chopped parsley.
- Pour the mixture evenly over the salmon and asparagus.
- Season with salt and pepper to taste, then sprinkle each fillet with 2–3 tablespoons of grated Parmesan cheese.
- Fold the foil over the salmon and seal the edges tightly to form a packet.
- Place the foil packets on a baking sheet and bake for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Carefully open the foil (watch out for steam), garnish with fresh parsley and lemon wedges, and serve hot.
Enjoy!