Ingredients

The following ingredients have 4 Servings
  • 1 pound asparagus
  • 4 salmon filets (~ ½”-¾” thick)
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp Herbes de Provence
  • 1 Tbsp garlic (minced)
  • 1 lemon (sliced into 8 thin slices)
  • 1½ Tbsp olive oil

Instruction

  • Preheat oven to 400°F.
  • Trim off the thick bottom portions of asparagus spears. If desired, use a vegetable peeler to remove the thicker skin at the bottom of each stalk.
  • Lay out 4 squares of aluminum foil. Divide the asparagus evenly across the 4 squares. Top each layer of asparagus with a piece of salmon.
  • In a small bowl, combine the seasonings (salt, pepper and Herbes de Provence). Sprinkle seasonings evenly across all 4 pieces of salmon.
  • Sprinkle minced garlic evenly across 4 squares. Place lemon slices on top of salmon. Divide olive oil across all 4 pieces.
  • Fold foil up and seal top. (Tip: Make sure to seal sides of foil packets together, too.) Place packets on a sheet pan. Bake at 400° for 24-28 minutes, or until salmon flakes apart easily with a fork.