Ingredients:

  • 4 (6 oz / 170 g) Salmon fillets, skin-on or off
  • 1 lb (450 g) Baby potatoes, quartered
  • 1 bunch (300 g) Asparagus, woody ends trimmed
  • 4 tbsp (60 ml) Unsalted butter, melted
  • 2 tbsp (30 ml) Extra virgin olive oil
  • 1 large Lemon, thinly sliced into rounds
  • 4 cloves (20 g) Garlic, minced
  • 1 tsp (5 g) Dried oregano
  • 1 tsp (6 g) Kosher salt
  • ½ tsp (3 g) Cracked black pepper
  • 2 tbsp (8 g) Fresh parsley, chopped
  • 1 tbsp (15 ml) Fresh lemon juice

Instructions:

  1. Cut four large squares of heavy-duty foil (approx. 12x17 inches) and place them on a baking sheet.
  2. Divide the quartered baby potatoes evenly among the four foil sheets.
  3. In a small bowl, whisk together melted butter, olive oil, minced garlic, oregano, salt, and pepper.
  4. Drizzle a portion of the butter mixture over the potatoes and toss to coat.
  5. Place one salmon fillet directly on top of the potato bed in each packet.
  6. Arrange asparagus spears around the sides of the salmon.
  7. Spoon the remaining butter mixture over the fish and vegetables, then top each fillet with 2 lemon slices.
  8. Fold the sides of the foil up and over the food, crimping the edges tightly to create a sealed packet.
  9. Bake in a preheated oven at 400°F (200°C) for 15 to 20 minutes until the salmon reaches an internal temperature of 145°F (63°C).
  10. Optional: Open the foil and broil on high for 2–3 minutes for a mahogany-colored top.
  11. Drizzle with fresh lemon juice and sprinkle with chopped parsley before serving.