Prep time: 12 minutes
Total time: 10 minutes
Serves: 2

Ingredients:

  • 1 lb. salmon filets, divided
  • 2 Tb. vegetable or chicken broth
  • 1 ½ Tb. fresh lemon juice
  • 1½ Tb. preferred hot sauce
  • 4 tsp. garlic, minced
  • Salt and black pepper to taste
  • 3-4 Tb. butter, diced into small cubes
  • 2 Tb. parsley or cilantro, chopped
  • 1 lb. medium-thick asparagus, woody ends trimmed

Directions:

  • 1

    Preheat oven to 425°F. Tear two 14x12-inch sheets of aluminum foil and lay each piece separately on the countertop.

  • 2

    Combine lemon juice, broth and hot sauce in a small bowl.

  • 3

    Season both sides of salmon filets with salt and pepper. Lay the salmon onto the aluminum foil. Lay the asparagus parallel to the salmon.

  • 4

    Season with more salt and pepper, and sprinkle garlic on top. Drizzle the sauce mixture over the salmon filets and asparagus.

  • 5

    Place butter slices evenly on top and wrap the packets together. Make sure to crimp the edges for a seal. Leave some space inside for heat to circulate in the packs.

  • 6

    Bake foil packs on a baking sheet for 9 to 12 minutes or until salmon is cooked.

  • 7

    To serve, garnish with lemon, parsley or cilantro!