Ingredients
Units
- 4 6 oz. salmon filets (fresh)
- 1/2 cup herbs removed from stalk and finely chopped. (For instance: Dill, thyme, flat-leaf parsley, curly parsley, and rosemary)
- 2 1/2 tablespoons olive oil (divided)
- 1/2 teaspoon lemon pepper seasoning (no salt)
- 2 limes (divided)
- 16 asparagus stalks
Instructions
- Preheat the grill to medium heat or the oven to 400°F.
- In a medium bowl, mix together the herbs, 2 tablespoons of olive oil, lemon pepper, and the zest and juice of one lime.
- Place each salmon fillet, along with 4 pieces of asparagus, on a piece of aluminum foil large enough to completely cover them, leaving extra space to create a sealed pouch.
- Divide the herb mixture evenly among the salmon fillets. Using a brush or spatula, spread the herb mixture over the fillets.
- Slice the remaining lime and place the slices on top of each fillet.
- Drizzle the remaining olive oil over the asparagus.
- Wrap each salmon fillet in the foil, bringing the edges together to seal. Fold the edges tightly, making a ½-inch fold, then fold again to ensure a secure seal.
- Place the foil packets on the preheated grill and cook for 13-15 minutes, or place the packets on a baking sheet in the 400°F oven and bake for 15-20 minutes. The salmon is done when it flakes easily with a fork or when it registers 145°F on an instant-read thermometer.
- Garnish with any remaining herbs and serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 349
- Sugar: 2
- Sodium: 84
- Fat: 19
- Carbohydrates: 6
- Protein: 39
- Cholesterol: 76