Lemon Parmesan Salmon & Asparagus Foil Packs

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  4 Salmon(1584g)
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  1 lbs Asparagus
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  0.3 cup Unsalted Butter
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  0.3 cup Lemon Juice, Fresh
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  1 tbsp Garlic
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  2 tsp Parsley, Fresh
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  1 1 pinch salt (to season)
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  1 1 pinch pepper (to season)
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  0.7 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 1 pinch parsley (to garnish)
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  2 Lemon(216g)

Instructions

1. 1Mince the garlic and chop the fresh parsley. Cut the lemon into wedges and set aside. Divide the asparagus into 4 equal portions.
2. 2In a small bowl, combine the butter, lemon juice, minced garlic, and chopped parsley; set the mixture aside.
3. 3Tear off four 12×18-inch pieces of heavy-duty aluminum foil. Place one salmon fillet in the center of each piece and arrange one portion of asparagus next to it.
4. 4Divide the butter mixture evenly over the salmon and asparagus on each foil pack. Sprinkle salt and pepper to taste, then top each with the grated Parmesan (about 2–3 tablespoons per pack).
5. 5Fold and tightly seal each foil pack, creating a packet that contains all juices.
6. 6Place the foil packs on a stovetop skillet or griddle over medium-high heat, cover with a lid, and cook 15–20 minutes until the salmon is opaque throughout and flakes easily with a fork, and the internal temperature reaches 145°F.
7. 7Carefully open each foil pack (watch for escaping steam), then transfer the salmon and asparagus to serving plates while hot. Pour any accumulated pan juices over each portion.
8. 8Divide evenly into 4 airtight containers while hot, or serve immediately with fresh lemon wedges and garnish with extra parsley.