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Recipes - Baked Salmon and Asparagus

Recipe Name

Baked Salmon and Asparagus

Submitted by

service learning

Recipe Description

Cost at HEB in College Station: $17.45 and $4.36 per serving Cost at HEB in Bryan: $16.85 and $4.21 per serving **There was a cost difference due to the lack of organic parsley at the Bryan location

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	20	Ready In (minutes)	30

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Ingredients
Amt.	Measure	Ingredient



6	ounces	salmon (whole fillet), skinless
16	spears large (7-1/4	Asparagus spears trimmed
2 1/2	tablespoons	olive oil
2	cloves	garlic minced
3	teaspoon	black pepper, ground
1	fruit (2-1/8\" dia)	lemon, sliced
1 1/2	teaspoon	parsley, chopped

Steps

Sequence	Step

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

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