Ingredients:

  • 4 (6 oz / 170 g) salmon fillets, skin-on or off
  • 1 cup (30 g) fresh asparagus tips, trimmed
  • 1 tbsp (15 ml) olive oil
  • 3 tbsp (42 g) unsalted butter, melted
  • 3 cloves (9 g) garlic, minced
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp (2 g) dried dill
  • 1/2 tsp (3 g) kosher salt
  • 1/4 tsp (1 g) cracked black pepper
  • 1 lemon, cut into 4 rounds

Instructions:

  1. Preheat oven to 400°F (200°C). Cut four 12x12 inch squares of heavy-duty aluminum foil and place them on a large rimmed baking sheet.
  2. Arrange the asparagus tips in the center of each foil square to create a bed for the salmon.
  3. Place one salmon fillet atop the asparagus in each packet.
  4. In a small mixing bowl, whisk together the melted butter, minced garlic, lemon juice, dried dill, salt, and pepper.
  5. Spoon the butter mixture evenly over each fillet, coating the top and sides, then place one lemon slice on top of each fillet.
  6. Fold the sides of the foil up and over the salmon, crimping the edges tightly to seal while leaving a small pocket of air inside.
  7. Bake for 12–15 minutes. Use an instant-read thermometer to remove the fillets when the thickest part reaches 140°F (60°C).
  8. Let the sealed packets rest for 3 minutes before opening to allow carry-over cooking to reach 145°F (63°C).