4 Servings 25 min Cook
1 1/2 Lb Asparagus
4 Fillet Pink Salmon
3 Fruit without seeds Lemons
1 Tsp Salt
1 Dash Pepper
2 Tbsp Butter
Preheat oven to 400 degrees F.
Wash asparagus and cut the spears in half.
Place asparagus tops in a large bowl.
Save and store the bottom of the spears for other uses like stirfrys, soups, stews, etc.
, rather than throwing them away.
Sprinkle sea salt, pepper, and juice from half of a lemon over asparagus tops and stir to evenly coat asparagus tops.
Cut a generously sized rectangular piece of aluminum foil and place asparagus side by side.
Use enough to create a bed for your piece of salmon, about six to seven pieces of asparagus per foil pouch.
Place salmon on top of asparagus.
Sprinkle salt, pepper and lemon juice overtop.
Place 2 pats of butter over salmon.
Top with 2 slices of lemon.
Repeat until all foil pouches are created.
Then fold foil pouches and close them (seam side up) and place in oven for 25 to 30 minutes, or until asparagus is fork tender and salmon is cooked through.
