Salmon and Asparagus Foil Packets

Instructions

1. Step 1

   Preheat the oven to 200°C. Place four large sheets of foil on a rimmed baking sheet.

   Cookware: aluminum foil, oven, rimmed baking sheet

2. Step 2

   Trim the asparagus and cut the lemon into eight thin slices.

   Ingredients used: 450.0 gr Asparagus, 1.0 piece Lemon

   Cookware: Chef Knife, cutting board

3. Step 3

   Stir together the olive oil, garlic, dill, salt, and black pepper in a small bowl.

   Ingredients used: 1.0 gr Black Pepper, 8.0 gr Fresh Dill, 12.0 gr Garlic, 30.0 ml Olive Oil, 6.0 gr Salt

   Cookware: small bowl, spoon

4. Step 4

   Divide the prepared asparagus among the foil sheets. Place a salmon fillet on each portion, spoon over the seasoned oil, and top each fillet with two prepared lemon slices.

   Ingredients used: 680.0 gr Salmon

   Cookware: aluminum foil, rimmed baking sheet, spoon

5. Step 5

   Bring the foil edges together over each portion and fold them firmly to form sealed packets.

   Cookware: aluminum foil, rimmed baking sheet

6. Step 6

   Bake for 12 to 15 minutes, until the thickest part of each salmon fillet reaches 63°C and the asparagus is tender.

   Timer: 12 min (fixed)

   Cookware: oven, rimmed baking sheet

7. Step 7

   Rest the packets for 2 minutes, then carefully open them and serve.

   Timer: 2 min (fixed)

   Cookware: aluminum foil, rimmed baking sheet