Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Salmon and Asparagus in Foil Recipe

Recipe Name

Salmon and Asparagus in Foil

Submitted by

service learning

Recipe Description

gyv

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	30	Ready In (minutes)	40

Recipe Nutrition ... build a NutritionPlan with our meal planner

Ingredients
Amt.	Measure	Ingredient



4	fillets	Finfish, salmon, pink, raw
3	cups	Asparagus
2 1/2	tablespoons	olive oil
1	teaspoon	garlic minced
1	dash	salt
1	dash	black pepper
1	fruit without seeds	Lemons, raw, with peel
3	teaspoons	thyme, dry, ground

Steps

Sequence	Step

1	Preheat oven to 400 degrees.
2	Cut four sheets of aluminum foil about 14-inch long.
3	Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil.
4	In a small bowl stir together oil with garlic.
5	Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper.
6	Layer fillets over asparagus.
7	Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste.
8	Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp).
9	Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
10	Place foil pouches in a single layer on a baking sheet.
11	Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes. Unwrap and serve warm.

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact