Buttery Salmon & Asparagus
PREP TIME: 15 Minutes | COOK TIME: 15-20 Minutes | Makes 2 servings
- ¼ pound fresh asparagus, tough ends removed
- 2 (4-6 ounce) salmon filets
- 2 tablespoons or more fresh dill
- 1 tablespoon capers, rinsed (optional)
- 2 tablespoons ghee or grass fed butter
- 1 lemon + zest from ½ lemon
- ¼ teaspoon Celtic or pink Himalayan salt
- ⅛ teaspoon black pepper
Preheat the oven to 325 degrees F.
Cut two 8 to 9 inch squares of parchment and cut two pieces of foil a little larger. Place foil on the sheet pan. Top each piece of foil with parchment, asparagus, salmon, dill, capers (optional), and ghee. Squeeze juice of half of the lemon over each and sprinkle with lemon zest. Season with salt and pepper.
Tightly wrap the parchment and foil over the salmon and create a sealed packet and set them on the rimmed baking sheet.
Bake for 15-20 minutes, depending on the thickness of the salmon. Remove from the oven and let the parcels steam for 2 minutes before serving.
Fish should be cooked to an internal temperature of 145 degrees F. Test with an instant read thermometer. You can also test fish for doneness with a fork. Insert the fork into the thickest part of the fish and gently twist the fork so you can see the internal flesh. The fish will flake easily when it’s done. The flesh will lose its translucence or raw appearance and appear opaque.
Great served with cauliflower rice!
You can also make this dish with any fish, but you’ll have to adjust the cooking time. You might want to omit or reduce the capers if you are using a more delicate white fish such as cod or halibut.