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For the Garlic Lemon Butter Sauce:<\/b><\/p>\n
1\u20442 cup (1 stick\/113g) unsalted butter, melted<\/span><\/p>\n 4 cloves garlic, minced<\/span><\/p>\n Zest and juice of 1 lemon<\/span><\/p>\n 2 tablespoons fresh parsley, chopped<\/span><\/p>\n Salt and black pepper, to taste<\/span><\/p>\n For the Salmon and Asparagus:<\/b><\/p>\n 4 salmon fillets (about 6-8 ounces\/170-227g each)<\/span><\/p>\n 1 bunch asparagus, tough ends trimmed<\/span><\/p>\n Salt and black pepper, to taste<\/span><\/p>\n 4 large squares of aluminum foil (about 12\u00d712 inches\/30x30cm)<\/span><\/p>\n <\/p>\n For the Garlic Lemon Butter Sauce:<\/b><\/p>\n In a small mixing bowl, combine the melted unsalted butter, minced garlic, lemon zest, lemon juice, chopped fresh parsley, salt, and black pepper. Mix well and set aside.<\/span><\/p>\n For the Salmon and Asparagus:<\/b><\/p>\n Preheat your oven to 375\u00b0F (190\u00b0C).<\/span><\/p>\n Place each salmon fillet on a separate square of aluminum foil.<\/span><\/p>\n Season the salmon fillets with salt and black pepper to taste.<\/span><\/p>\n Arrange the trimmed asparagus spears around each salmon fillet.<\/span><\/p>\n Spoon a generous amount of the prepared garlic lemon butter sauce over each salmon fillet and asparagus.<\/span><\/p>\n Carefully seal each foil packet, ensuring it\u2019s well sealed to trap the steam and juices during baking.<\/span><\/p>\n Place the foil packets on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the salmon is cooked to your desired level of doneness and the asparagus is tender.<\/span><\/p>\n Carefully open the foil packets (watch out for hot steam) and serve your Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce hot, savoring the exquisite blend of flavors!<\/span><\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For the Garlic Lemon Butter Sauce: 1\u20442 cup (1 stick\/113g) unsalted butter, melted 4 cloves garlic, minced Zest and juice of 1 lemon 2 tablespoons fresh parsley, chopped Salt and black pepper, to taste For the Salmon and Asparagus: 4 salmon fillets (about 6-8 ounces\/170-227g each) 1 bunch asparagus, tough ends trimmed Salt and […]<\/p>\n","protected":false},"author":1,"featured_media":5364,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[8,9,10],"tags":[],"class_list":["post-5362","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-seafood","category-soul-food"],"yoast_head":"\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nDirections:<\/h2>\n