Ingredients
4 salmon fillets
3 lemons
2 tablespoons cold butter (cut into 8 pats)
1.5 lbs asparagus
sea salt
pepper
Preparation
Preheat oven to 400. Wash asparagus and cut the spears in half and place in a large bowl. Sprinkle sea salt, pepper, and juice from half of a lemon over asparagus tops and stir. Cut a large piece of aluminum foil for pouch. Line 6-7 pieces of asparagus to create bed for salmon. Place salmon on top of asparagus. Sprinkle salt, pepper, and lemon juice over top. Place two pats of butter over salmon and top with two slices of lemon. Repeat to create several pouches. Fold foil pouches and close seam side up. Place in oven for 25-30 minutes, or until asparagus is fork tender.
