I really like this recipe, because it’s an easy, “less-mess” way to enjoy fish and veggies. The salmon provides protein, omega 3s, high amounts of vitamin B12, and vitamin D (wild salmon has even more vitamin D).
Makes 4 Servings | Serving Size: 1 foil wrap
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min
- 1 pound asparagus, tough ends trimmed
- 21⁄2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground pepper, divided
- 4 (5-ounce) salmon fillets
- 1 lemon, thinly sliced
- Preheat oven to 400°F.
- Cut four sheets of aluminum foil about 14” long. Place 8 spears of asparagus on each piece of foil.
- In a small bowl, stir together oil and garlic. Drizzle 1 teaspoon of the oil mixture over the asparagus. Sprinkle with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper.
- Sprinkle remaining salt and pepper on each side of the fillets. Place on top of the asparagus. Drizzle 1 teaspoon of the oil mixture over the top of each fillet. Top with two slices of lemon.
- Wrap the foil inward over the salmon, then fold in the top and bottom of the foil to enclose the fillet and asparagus.
- On a baking sheet, place the foil pouches in a single layer. Bake until salmon is cooked through—about 20 minutes.
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