Baked Salmon & Asparagus

Ingredients

4 (6 oz) skinless salmon filets

2 lb asparagus, tough ends trimmed

2 ½ tbsp olive oil

2 cloves garlic, minced

salt and black pepper

1 lemon thinly sliced

dill sprigs/ thyme/rosemary/ parsley

Preheat the oven to 400°F for fresh salmon, 450°F for frozen salmon. Cut four sheets of aluminum foil large enough to wrap around asparagus and salmon. Divide asparagus into 2 equal portions (about 16 spears per foil packet) and layer in the center of each length of foil.
In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over a portion of asparagus then sprinkle with salt and pepper. Rinse salmon and allow excess water to run off, then season the bottom of each filet with salt and pepper. Layer filets over asparagus.
Drizzle top of each salmon filet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste. Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about ¾ tsp, if using parsley use 1 ½ tsp).
Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
Place foil pouches in a single layer on a baking sheet. Bake in a preheated oven until salmon is cooked through, about 25 - 30 min. Unwrap and serve warm.