Salmon, asparagus, and rice
Published: 2015-03-05
Last Updated: 2024-05-23
Tags:
Info |
Amount |
Prep Time |
10 min |
Cook Time |
20 min |
Yields |
4 servings |
Ingredients
Directions
- Preheat oven to 400 F and tear four sheets of aluminium foil
- Divide asparagus into 4 equal portions and layer each in the centre of each strip of foil
- In a small bowl, stir together olive oil, garlic, salt, and pepper
- Drizzle each filet with the oil mixture
- Rinse salmon and allow excess water to run off
- Season each filet with salt and pepper, and any or all of dill, thyme, rosemary, and parsley
- Layer filets over each stack of asparagus
- Drizzle remaining olive oil mixture over filets
- Top each with 2 sprigs of dill (or 1-2 tsp of other herbs) and 2 lemon slices
- Wrap sides of the foil inwards, over the salmon, to enclose
- Place foil pouches on a baking sheet
- Bake for approximately 20 min, depending on thickness of filets