Easy Dinner: Salmon & Asparagus in Foil
People always ask me how is it that I don't gain weight with all the food I cook and eat.
It's no secret.
I eat dinners like this most nights, and then indulge on weekends w/ wine, cake and pizza.
Even in a restaurant, I mostly order fish of some variety.....and always vegetables.
I love food probably more than anything else, but I am friends with it, if that makes any sense.
You can make this for dinner then have a big piece of cake for dessert!
Start with some good sustainable salmon filets (about 1/2 lb. per person) and some local, in season asparagus.
Cut some sheets of aluminum foil big enough to fold over (3 times the size of the fish).
Trim the woodsy ends of the asparagus spears and lay about 8 stalks in the center of each sheet of foil.
Place a piece of salmon (skin removed) over the asparagus.
Shave 1 garlic clove on a microplane zester into a bowl with 2 tbsp of olive oil.
Pour this mixture over each packet, covering the fish and vegetable.
Season liberally with kosher salt & pepper.
Lay thin slices of lemon over the tops of the fish.
Usually, I would add fresh dill, but did not have any, so chives from my garden will have to do.
You can add in parsley, rosemary, any herb you like.
Fold up the packets tightly and place on a baking sheet. You can do this ahead in the a.m. and keep in the fridge until ready to bake.
Place in a 400F preheated oven, and bake 25-30 minutes.
The fish will steam in the packet and be moist and delicious.
Open the foil package carefully to let the steam out and serve on plates.
I like to squeeze a little more fresh lemon juice over the fish just before serving.
Just in time for bathing suit season.