Salmon and Asparagus en Papillote with Lemon-Garlic Sauce

Preheat Oven: Preheat your oven to 400°F (200°C).

Prepare the Parchment Paper: Cut two large pieces of parchment paper, each about 12 inches long, to create a packet for each serving.

Arrange the Ingredients: On each parchment sheet, place a portion of asparagus in the center, arranging it in a single layer. Drizzle with olive oil and season with salt and pepper.

Add the Salmon: Place a salmon fillet on top of the asparagus. Season the salmon with salt, pepper, and a drizzle of olive oil.

Make the Lemon-Garlic Sauce: In a small bowl, whisk together the lemon juice, minced garlic, and a pinch of salt and pepper.

Assemble the En Papillote: Spoon the lemon-garlic sauce over the salmon fillets. Add a couple of lemon slices on top of the salmon for extra flavor.

Fold the sides of the parchment paper over the ingredients, then fold the top and bottom to seal it into a packet. Make sure it is tightly sealed to keep the steam inside.

Bake: Place the packets on a baking sheet and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should be 145°F or 63°C).

Serve: Carefully open the parchment packets (be careful of the steam), and serve the salmon with the asparagus and juices from the packet. Garnish with fresh parsley and lemon slices for a pop of color.

Serving and Storage Tips: