Ingredients

The following ingredients have 4 Servings
  • 4 salmon fillets, (skin on or off)
  • 1 pound (500 g) asparagus spears, (wood ends trimmed)
  • 1/3 cup butter, (melted)
  • 1/3 cup lemon juice, ((or juice of 1/2 a lemon))
  • 1 tablespoon minced garlic, ((or 4 large cloves garlic, minced))
  • 2 teaspoons fresh parsley, (finely chopped (or dried parsley))
  • Salt and pepper, (to season)
  • 2/3 cup fresh grated parmesan cheese
  • Parsley to garnish
  • Lemon wedges

Instruction

  • 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.