Baked Lemon Parmesan Salmon Asparagus In Foil Recipes

LEMON PARMESAN SALMON & ASPARAGUS FOIL PACKS

Steps:

• Preheat oven or barbecue (grill) following instructions below.
• Place each salmon fillet in the centre of one 12x18-inch heavy-duty aluminium foil piece. Divide the asparagus into 4 equal portions and arrange next to the salmon on each foil piece.
• In a small bowl, mix together the melted butter, lemon juice, garlic and parsley. Pour the garlic/butter mixture evenly over each piece of salmon and asparagus; season with salt and pepper to taste, and top each pack with the parmesan cheese (about 2-3 tablespoons per pack).
• Tent with foil, tightly sealing the edges to prevent the butter being leaked, to create a foil packet.

LEMON-ROASTED ASPARAGUS

Steps:

• Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

PARMESAN CRUSTED & BAKED SALMON

Steps:

• Preheat oven to 350°F.
• Fillet salmon and place skin side down on a glass baking dish.
• Spread a generous amount of mayonnaise; cover entire top of fish.
• Sprinkle liberally with seasoned salt, cheese and dry bread crumbs.
• Bake about 25 to 30 minutes, uncovered.
• Place under broiler until top turns brown.

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER

Steps:

• Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
• While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
• Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
• Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

SALMON AND ASPARAGUS IN FOIL

Steps:

• Preheat oven to 450 degrees.
• Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions.
• Spray the center of each foil sheet with non-stick cooking spray.
• Place one salmon fillet in the center of each sheet, top with a serving of the asparagus and drizzle with lemon juice.
• Sprinkle with fresh ground pepper and salt or seasoning blend as desired.
• Bring up the sides of foil and fold top over twice.
• Seal ends, leaving room for air to circulate inside the packet.
• Place packets on a cookie sheet and cook in oven for 15 to 18 minutes or until salmon is opaque.
• Serve with lemon wedges on the side.
• Please use caution when opening the foil packs, as the steam is very hot.

BAKED SALMON IN FOIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine 1/2 cup olive oil, lemon juice, garlic, brown sugar, oregano, thyme, salt, and pepper in a bowl.
• Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges.
• Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. If your salmon fillet is very thick, it can take longer. Garnish with fresh parsley and lemon slices.

LEMON-PARMESAN BROILED ASPARAGUS

Steps:

• Preheat broiler. In large bowl, combine the first 6 ingredients. Add asparagus; toss to coat. Place in a single layer on a wire rack over a foil-lined 15x10x1-in. baking pan., Broil 5-6 inches from heat until tender and lightly browned, 5-7 minutes. Transfer to a serving platter; sprinkle with Parmesan cheese. If desired, serve with lemon wedges.

FOIL BAKED ASPARAGUS

Steps:

• Preheat oven to 180 C (360 F).
• Prepare asparagus by snapping the lower "woody" part of the stem off (if it snaps cleanly you've got the right place; if it is difficult to break try higher up!), and peel the lower section if they're a bit old or thick.
• Tear off a large enough piece of aluminium foil to wrap around the bunch of asparagus securely, and place asparagus in foil.
• Dot with butter and sprinkle lightly with salt.
• Wrap securely, and then wrap an extra strip of foil around the tip end to protect it.
• Bake in oven for 25-35 mins, depending on the thickness and age of the asparagus (Mine were done in 30 and I'd say they were fairly average sized).
• Try to wait until you're ready to serve before you unwrap them, or better still, serve them still wrapped in the foil.