Lemon Parmesan Salmon & Asparagus Foil Packs
Lemon Parmesan Salmon & Asparagus Foil Packs are so easy to make, and are packed with flavour! Baked or grilled right on your barbecue!
Foto: Cafe DelitesIngredients
- 4 salmon fillets (skin on or off)
- 1 pound asparagus spears (wood ends trimmed)
- 1/3 cup butter (melted)
- 1/3 cup lemon juice (or juice of 1/2 a lemon)
- 1 tablespoon garlic (minced, or 4 large cloves garlic, minced)
- 2 teaspoons fresh parsley (finely chopped, or dried parsley)
- 1 pinch salt (to season)
- 1 pinch pepper (to season)
- 2/3 cup parmesan cheese (fresh grated)
- 1 pinch parsley (to garnish)
- 2 lemon wedges
Steps
Preheat oven or barbecue (grill) following instructions below.
Place each salmon fillet in the centre of one 12x18-inch heavy-duty aluminium foil piece. Divide the asparagus into 4 equal portions and arrange next to the salmon on each foil piece.
In a small bowl, mix together the melted butter, lemon juice, garlic and parsley. Pour the garlic/butter mixture evenly over each piece of salmon and asparagus; season with salt and pepper to taste, and top each pack with the parmesan cheese (about 2-3 tablespoons per pack).
Tent with foil, tightly sealing the edges to prevent the butter being leaked, to create a foil packet.
Bake in preheated oven to 200°C | 400°F for 15 minutes, or until cooked to desired doneness.For a crispy top, broil for 1-2 minutes extra until Cheese is golden.
Grill, covered on medium high heat for 15-20 minutes, or until cooked to desired doneness.OPTIONAL: For a crispy top, broil for 1-2 minutes extra until Cheese is golden.
Serve with fresh lemon wedges and garnish with extra parsley.
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