NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

0.5 medium lemon

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh dill

PREPARATION

• 1

  Preheat your oven to 400°F and prepare a large sheet of heavy-duty aluminum foil or parchment paper.

• 2

  Trim the woody ends off the asparagus and place the spears in the center of the foil sheet.

• 3

  Season the asparagus with half of the sea salt and black pepper, then drizzle with half of the extra virgin olive oil.

• 4

  Pat the salmon fillet dry with a paper towel and place it directly on top of the bed of asparagus.

• 5

  Mince the garlic clove finely and press it into the top of the salmon fillet.

• 6

  Drizzle the remaining olive oil over the salmon and season with the rest of the salt and pepper.

• 7

  Slice the half lemon into thin rounds and layer them over the salmon, then sprinkle with the fresh chopped dill.

• 8

  Bring the long edges of the foil together and fold them down tightly, then fold the sides to create a completely sealed pouch that traps the steam.

• 9

  Place the foil packet on a rimmed baking sheet and bake for 15 to 20 minutes, depending on the thickness of the fillet.

• 10

  Remove from the oven and let rest for 2 minutes before carefully unfolding the foil to reveal the aromatic, tender fish.