Ingredients

For the Foil Packs

• Salmon Fillets – 4, skin on or off, for a flaky, flavorful protein.
• Asparagus Spears – 1 lb, trimmed, for a healthy, crisp-tender side.
• Butter – ⅓ cup, melted, adding richness and moisture.
• Lemon Juice – ⅓ cup (or juice of ½ a lemon) for a fresh, citrusy kick.
• Garlic – 1 tbsp, minced (or 4 large cloves), enhancing the flavor.
• Fresh Parsley – 2 tsp, finely chopped (or dried), for freshness.
• Salt & Pepper – A pinch of each, to season to perfection.
• Parmesan Cheese – ⅔ cup, freshly grated, for a golden, cheesy crust.

For Serving

• Extra Parsley – A pinch, for garnish.
• Lemon Wedges – 2, for squeezing over the cooked salmon.

Instructions

1. Preheat & Prep

• Oven: Preheat to 400°F (200°C).
• Grill: Preheat to medium-high heat.

2. Assemble the Foil Packs

• Place each salmon fillet in the center of a 12x18-inch piece of heavy-duty aluminum foil.
• Divide the asparagus into 4 portions and place next to each salmon fillet.

3. Make the Garlic Butter Sauce

• In a small bowl, mix melted butter, lemon juice, garlic, and parsley.
• Drizzle evenly over each foil pack.
• Season with salt and pepper, then sprinkle 2-3 tbsp Parmesan cheese over each.

4. Wrap & Seal

• Fold the foil over the salmon and asparagus, sealing tightly to keep in the juices.

5. Cook the Salmon

• Oven: Bake for 15 minutes, then broil for 1-2 minutes for a crispy top.
• Grill: Cook for 15-20 minutes, covered, until the salmon is done to your liking.

6. Serve & Enjoy

• Carefully open the foil packs, garnish with fresh parsley, and serve with lemon wedges.

• Refrigeration: Store leftovers in an airtight container for up to 2 days.
• Make-Ahead: Assemble the foil packs a few hours in advance, keep refrigerated, and cook when ready.
• Freezing: Not recommended, as the asparagus may become too soft upon reheating.

• Swap the Veggies: Use zucchini, green beans, or bell peppers instead of asparagus.
• Make it Spicy: Add a pinch of red pepper flakes for a bit of heat.
• Dairy-Free Option: Skip the Parmesan or use a dairy-free alternative.