Ingredients:

  • 4 (6-oz / 170g) wild-caught salmon fillets, skin-on
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, paper-thin slivers
  • 1 large lemon, half sliced into rounds, half juiced (approx. 15ml)
  • 1 tsp pink Himalayan salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp dried oregano
  • 1 bunch (approx. 450g) fresh asparagus, woody ends trimmed
  • 1 tsp extra virgin olive oil
  • 1 pinch sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Cut four sheets of heavy-duty aluminum foil, each roughly 12x14 inches. Divide the trimmed asparagus into four equal portions and place them in the center of each foil sheet. Drizzle with 1 tsp oil and a pinch of salt.
  2. Pat the salmon fillets dry with a paper towel. Place one fillet atop each asparagus bed. In a small mixing bowl, whisk 1 tbsp olive oil, lemon juice, slivered garlic, and herbs.
  3. Brush the herb mixture generously over the salmon. Top each fillet with two lemon rounds. Fold the sides of the foil over the salmon and crimp the edges tightly to create a sealed pouch with air space inside.
  4. Place the packets on a large rimmed baking sheet. Bake on the center rack for 12–15 minutes, depending on the thickness of the fillets, until salmon is opaque and beginning to flake.
  5. Remove from oven and let the packets rest, unopened, for 3 minutes to allow juices to redistribute. Carefully open the foil, avoiding the hot steam, and serve.