Can we take a break from all the zucchini please? A short one at least.
Today, I'm throwing something at you that I haven't made in a while -- Salmon! I love salmon and I love to order it when I eat at restaurants. It's super easy to make it at home as well, but I rarely have full meals at home. Food blogger life. When I do make full meals, it's usually with the intention to take lunch to work. Let me tell you that I will NEVER heat up fish at work. I just can't. Let it be known that I'm judging you if you do this. Loveyoumeanit.
So anyhow, that usually leaves me in a state where I hardly cook seafood. But recently I managed to squeeze it in! This recipe is so quick you won't even know what happened. You do have to use the oven for this one but I let that slide for now. Heating up the oven won't be such an issue as the days get cooler, but somehow, we are managing to hit mid-to-high 80 degree F temps here in the Northeast (!).
I'm not complaining for now. I'm a complete Fall lover. Give me a sweater, boots, leggings, and a scarf any day. But I'm definitely feeling as if I could use another week or two of summer. So here we go. Squeeze in that last summer picnic and grab a glass of rose...which would actually pair quite nicely with this dish.
Herb Roasted Salmon & Asparagus in Foil
makes 4 servings
- 4 boneless skinless salmon fillets, ~2 ounces each
- salt and pepper to taste
- 1 pound asparagus, ends trimmed
- 1 lemon, thinly sliced, plus more wedges for garnish
- 1/2 cup butter, room temperature
- 3 teaspoons Herbes de Provence
- 3 teaspoons minced garlic
1) Preheat oven to 400 degrees F.
2) Season the salmon fillet generously with salt and pepper on both sides.
3) In a 12x12 section of foil, layer 2-3 lemon slices in the center. On top, add one of the salmon fillets and 1/4 of the asparagus stalks. Repeat with the remaining lemon slices, salmon and asparagus, so that you end up with 4 foil packets.
4) In a small bowl, combine the butter, Herbes de Provence, and minced garlic. Mix together until incorporated. Add a quarter of the butter to each foil packet, making sure there is some on both the salmon and the asparagus.
5) Fold the foil packets tightly around the salmon and vegetables. Make sure the ends are sealed tightly so that the melted butter will not escape. Place the foil packets on a baking sheet. Bake for 20 minutes, or until the asparagus is tender and the salmon is flaky.
6) Serve right away, with freshly squeezed lemon juice drizzled on top.
--recipe slightly adapted from Creme de la Crumb