Ingredients:

  • 4 (6 oz / 170g) Salmon fillets
  • 1 lb (450g) Baby potatoes, sliced into 1/8-inch thin rounds
  • 1 lb (450g) Asparagus, woody ends trimmed
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 tsp (5g) Sea salt
  • 1/2 tsp (3g) Cracked black pepper
  • 3 tbsp (45ml) Melted unsalted butter
  • 3 cloves (15g) Garlic, minced
  • 1 large (50g) Lemon, half sliced into rounds, half juiced
  • 1 tbsp (3g) Fresh dill, chopped
  • 1 tbsp (3g) Fresh parsley, chopped

Instructions:

  1. Tear four large squares of heavy-duty foil (roughly 12x12 inches). Place a bed of thinly sliced potatoes and trimmed asparagus in the center of each square. Drizzle with 1 tbsp (15ml) of olive oil and a pinch of salt and pepper.
  2. Place one salmon fillet atop the vegetables. In a small bowl, whisk together the melted butter, minced garlic, lemon juice, and fresh herbs. Spoon the glaze evenly over each fillet and top with a fresh lemon slice.
  3. Bring the sides of the foil together and twist the ends tightly to create a sealed pouch, leaving a small gap of air inside to allow steam to circulate.
  4. Place packets on a baking sheet and bake at 400°F (200°C) for 15–20 minutes. For a charred finish, open the top of the packets and broil for the final 2–3 minutes.