°2 salmon fillet
°2 broth vegetable broth or chicken broth
°1 1/2 tsp fresh lemon juice
°1 tsp of your favorite hot sauce
°4 tsp garlic (4 cloves)
°3-4 tablespoons butter, cut into small cubes (or ghee)
°2 tsp parsley
°450g medium thick asparagus, woody tips trimmed
To prepare oven-baked salmon in tin packets: Preheat oven to 425°F (220°C). Cutting 2 sheet heavy-duty 14 x 12 aluminum foil & placing every piece on working surface. In a small bowl, combine garlic butter sauce ingredients: broth, lemon juice, and hot sauce.
Season both sides of the salmon fillets with salt and pepper and divide the salmon on the aluminum foil near the center and place the sliced asparagus on one side of the salmon, following the long direction of the foil.
You can adjust the salmon fillet marinade with more salt and pepper, then sprinkle garlic on top. Generously sprinkle garlic butter sauce over salmon and asparagus slices.
Divide the butter pieces evenly among the tin packets, and place them on top of the salmon and asparagus fillets.
Roll the packets of salmon chips inside and crimp the edges together, then roll. Don’t wrap it too tightly – keep a little extra room inside for the heat to circulate.
Transfer the packets of salmon chips to a baking sheet and bake the salmon in the oven, side closed, until the salmon is cooked through, about 9-12 minutes.
Carefully unpack the baked salmon in aluminum foil packets, sprinkle with more lemon juice, and garnish with fresh parsley or cilantro and a slice of lemon.