Easy Salmon & Asparagus in Foil

Quick and easy foil packets of salmon and asparagus baked in the oven make this dairy-free / gluten-free high protein dinner something to look forward to on a busy night. Thaw frozen fillets in the refrigerator during the day so they are ready to cook when you get home from work.

Preparation Time: 5 minutes

Cooking Time: 14-17 minutes

Servings: 2

Ingredients

2 SALMON fillets
1/2 teaspoon ROASTED GARLIC POWDER
1/2 teaspoon PAPRIKA 
1/2 teaspoon ground BLACK PEPPER
1/2 teaspoon KOSHER SALT 
1/2 pound ASPARAGUS SPEARS, trim the ends off
1/2 cup VEGAN BUTTER, melted (EARTH BALANCE Non-soy sticks)
3 tablespoons LEMON JUICE
1/2 tablespoon GARLIC, minced
1 teaspoon BASIL

Directions

PREHEAT the oven to 400 degrees F
PREPARE 2 sheets of heavy-duty aluminum foil (about 12X18″)
CUT the ends off the asparagus and divide the bunch in 2
In a small bowl, MIX garlic powder, paprika, salt and pepper
SPRINKLE 1/2 the dry mixture on one side of the salmon fillets and RUB gently totally covering the fillets
FLIP the salmon fillets and SPRINKLE the other 1/2 of the dry mixture and RUB gently to ensure fillets are well seasoned
PLACE each salmon fillet in the center of a foil sheet
PLACE 1 asparagus bunch next to each fillet on the foil
In a small bowl, MIX the melted butter, lemon juice, minced garlic and basil
Turn the edges up on the foil packets a little bit so that the butter doesn’t overflow and POUR the butter mixture over everything
SEAL the foil packets:
- With the fillet and asparagus in the center of the foil sheet, BRING the long sides together in the center
- CREASE the pieces together and tightly fold in a downward motion, continuing to create folds until the foil lies flat against the packet’s top
- FOLD the shorter sides inward in a similar fashion. You don’t want the steam or juices to escape.
BAKE in the oven for 12-14 minutes
Carefully OPEN the tops of the foil packets and BROIL for 2 more minutes
SERVE with an additional side of rice if so desired
STORE in the refrigerator in an air-tight container for 1-2 days