As promised in my post earlier this week, I am addressing the lack of asparagus recipes on the blog. Just like the Chicken and Asparagus Tray Bake I posted last time, Foil Roasted Salmon and Asparagus, is super quick to prepare and tastes delicious. Asparagus really does taste best when cooked simply.
FOIL ROASTED SALMON AND ASPARAGUS
Wrapping the fish and asparagus in foil keeps all the flavour in the little parcels. With a little additional flavour from the olive oil, lemon, thyme and seasoning you have a dish that is bursting with flavour. If you do not have any thyme you could add some chopped chives or parsley instead. Each will give its own, subtly different flavour to the dish.
The parcels make a light meal in themselves but a few boiled potatoes is all that is needed to transform it into a more substantial meal.
Foil Roasted Salmon and Asparagus
Ingredients
- 2 salmon fillets
- 200 g asparagus
- 1 lemon
- 2 tsp olive oil, extra virgin
- ¼ tsp fresh thyme leaves
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
- Place each salmon fillet in the centre of a square of kitchen foil.
- Prepare the asparagus. Bend the base of the stem until it breaks to remove the woody part of the stem and discard. Divide into two bundles and place next to the salmon.
- Thinly slice half the lemon and poke the slices between the asparagus and salmon.
- Squeeze the juice from the remaining half of the lemon and drizzle over the salmon along with the olive oil.
- Sprinkle with a few thyme leaves and season with salt and pepper. Fold the foil up to enclose the salmon and asparagus and place on a baking sheet. Roast for 20 minutes. Serve immediately .
Notes
Nutrition
colin pickford
What is "a food stylist." 😉
Jacqueline Bellefontaine
A food stylist is someone who prepares and presents food for a photographer to photograph. It can be for editorial ie books and magazines or commercial photography such as packaging or advertising.
colin pickford
Followed the recipe but added sliced cherry tomatoes a little sliced roasted pepper and a few slices of deseeded red chilli. Served on a bed of brown and wild rice with a little butter and soy sauce. T'was scrummy.
Jacqueline Bellefontaine
Really pleased you enjoyed this I find it a great way to cook fish and like the sound of your additions.
Dephinah Sirako
I like your recipe and would like to try it. What can one use instead of the asparagus?
Jacqueline Bellefontaine
Green beans would work nicely instead of asparagus and I think courgettes cut into sticks or sliced would also work well. Do let me know if you try them and tell me what you think.