Ingredients
Equipment
Method
- Season salmon generously with salt and pepper on both sides. Arrange one salmon fillet and 1/4 of the asparagus in the center of one 12×12 inch piece of foil. Repeat with remaining salmon and asparagus on 3 other pieces of foil. Slide lemon slices under the salmon and asparagus.
- In a small bowl, mix butter, Italian seasoning, and garlic. Drop large dollops of the herb butter on top of the salmon and asparagus.
- Fold the foil tightly around the salmon and asparagus, sealing the ends together tightly so the juices and butter do not run out while cooking. Grill over medium-high heat for 6-8 minutes on each side, OR bake at 400 degrees Fahrenheit for 20 minutes, until asparagus is tender and salmon is flaky.
Nutrition
Notes
You can easily make these foil packs in the oven instead of on the grill. Preheat your oven to 400 degrees Fahrenheit and place foil packs directly on your oven rack or on a sheet pan. Bake for about 15 minutes until the salmon is opaque and the asparagus is tender. For added color, you can open the foil packs and broil for 1-2 minutes.
Herbs de Provence is a great alternative to Italian seasoning; use the same amount. You do not have to trim the ends of your asparagus, but trimming about 1/2 inch off the cut ends can make them more tender.
You can swap out the asparagus for other vegetables like broccoli florets or bell peppers.