INGREDIENTS
4 salmon fillets, skin on or off
1 pound (500 g) asparagus spears, wood ends trimmed
1/3 cup butter, melted
1/3 cup lemon juice, (or juice of 1/2 a lemon)
1 tablespoon minced garlic, (or 4 large cloves garlic, minced)
2 teaspoons fresh parsley, finely chopped (or dried parsley)
Salt and pepper, to season
2/3 cup fresh grated parmesan cheese
EXTRA TO SERVE:
Parsley to garnish
Lemon wedges
INSTRUCTIONS
Preheat oven or barbecue (grill) following instructions below.
Place each salmon fillet in the centre of one 12×18-inch heavy-duty aluminium foil piece. Divide the asparagus into 4 equal portions and arrange next to the salmon on each foil piece.
In a small bowl, mix together the melted butter, lemon juice, garlic and parsley. Pour the garlic/butter mixture evenly over each piece of salmon and asparagus; season with salt and pepper to taste, and top each pack with the parmesan cheese (about 2-3 tablespoons per pack).
Tent with foil, tightly sealing the edges to prevent the butter being leaked, to create a foil packet.
For The Oven:
Bake in preheated oven to 200°C | 400°F for 15 minutes, or until cooked to desired doneness.
For a crispy top, broil for 1-2 minutes extra until Cheese is golden.
For The Grill:
Grill, covered on medium high heat for 15-20 minutes, or until cooked to desired doneness.
OPTIONAL: For a crispy top, broil for 1-2 minutes extra until Cheese is golden.
Serve with fresh lemon wedges and garnish with extra parsley.