Ingredients
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2 salmon fillets
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1 tbsp extra-virgin olive oil
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Salt and black pepper, to taste
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1 tsp dried oregano
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16 asparagus spears, trimmed
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4 lemon slices
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1 tsp fresh dill
Instructions
Preheat oven to 400°F (200°C).
Place salmon on a plate, drizzle with olive oil, and season with salt, pepper, and oregano.
Cut two large foil sheets. Arrange 8 asparagus spears on each. Place salmon on top, add 2 lemon slices, and sprinkle dill.
Fold foil edges over salmon and asparagus, seal top and bottom, leaving space for steam.
Bake packets on a sheet for 15–20 minutes until salmon flakes easily and is opaque.
Carefully open foil, transfer to plates, and serve warm.
Notes
Check salmon doneness at 15 minutes, especially for thin fillets.
Use heavy-duty foil to prevent leaks.
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat gently to maintain moisture.
Nutrition (per serving):
Calories: ~280 kcal | Protein: 36g | Fat: 14g | Carbs: 8.5g
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes