Ingredients:
4 salmon fillets (about 6 oz each, skinless)
1 bunch asparagus, ends trimmed
3 tablespoons melted butter
2 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons lemon juice (freshly squeezed)
1 teaspoon lemon zest
Salt and freshly ground black pepper, to taste
1 teaspoon Italian seasoning (optional)
4 lemon slices (for garnish)
Fresh parsley, chopped (for garnish)
Instructions:
Preheat oven to 400°F (200°C).
Line a baking sheet with foil.
Place the salmon fillets in the center of the foil.
Arrange asparagus around the salmon.
In a small bowl, whisk together melted butter, olive oil, garlic, lemon juice, lemon zest, salt, pepper, and Italian seasoning.
Pour the mixture evenly over the salmon and asparagus. Place a lemon slice on each salmon fillet.
Fold the foil over the salmon and asparagus to create a sealed packet.
Bake for 20–25 minutes, until salmon flakes easily with a fork and asparagus is tender.
Carefully open the foil (watch out for steam!) and garnish with fresh parsley before serving.
Tips:
For a crispy top, open the foil and broil for 2–3 minutes at the end.
Swap asparagus with green beans or broccoli if you like.
Serve with rice, quinoa, or mashed potatoes for a complete meal.