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 Prep Time (minutes) 10 Cook Time (minutes) 20 Ready In (minutes) 30

Ingredients Amount 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.