INGREDIENTS
1 pound (450g) salmon fillets, divided
2 tablespoons vegetable broth or chicken broth
1 1/2 tablespoon fresh lemon juice, or to taste
1 tablespoon of your favorite hot sauce (we used Sriracha)
4 teaspoons minced garlic (4 cloves)
Salt and fresh ground black pepper, to taste
3-4 tablespoons butter, diced into small cubes (or ghee)
2 tablespoons fresh chopped parsley or cilantro
1 lb (450g) medium-thick asparagus, woody ends trimmed
DIRECTIONS
1. Preheat the oven to 425oF (220oC) for the oven-baked salmon in foil packs. Cut two sheets of heavy-duty aluminum foil 14 by 12-inch (35 x 30 cm), then lay each piece separately on the countertop. In a small bowl, combine the broth, lemon juice, and hot sauce.
2. Season both sides of the salmon fillets with salt and pepper, then place the salmon on the aluminum foil near the center, followed by the trimmed asparagus on one side of the salmon, following the long direction of the foil.
3. Season the salmon fillets with salt and pepper to taste, then top with garlic. Drizzle the salmon fillets and asparagus with the broth, lemon juice, and hot sauce mixture.
4. Divide the butter into the foil packets and layer it over the salmon fillet and asparagus.
5. Wrap salmon foil packets in foil and crimp the edges together before wrapping ends up. Don’t wrap too tightly; leave some space inside for heat to circulate.
6. Transfer the salmon foil packs to a baking sheet and bake until the salmon is cooked through, about 9 to 12 minutes, sealed side up.
7. Unwrap the baked salmon packets carefully, drizzle with more lemon juice, and garnish with fresh parsley or cilantro and a slice of lemon. Enjoy!
