Ingredients
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4 salmon fillets (skin-on or skinless)
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4 tablespoons unsalted butter (melted)
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3 cloves garlic (minced)
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1 lemon (sliced)
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2 tablespoons fresh parsley (chopped)
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1 teaspoon dried oregano
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon red pepper flakes (optional)
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2 cups asparagus or zucchini (cut into bite-sized pieces)
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4 aluminum foil sheets
Instructions
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Preheat Oven or Grill:
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Oven: Preheat to 375°F (190°C).
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Grill: Preheat to medium-high heat (400°F / 200°C).
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Prepare the Foil Packets:
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Lay out four sheets of aluminum foil.
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Place one salmon fillet in the center of each sheet.
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Make the Garlic Butter Sauce:
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In a bowl, mix melted butter, garlic, oregano, salt, pepper, and red pepper flakes.
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Drizzle the mixture over each salmon fillet.
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Assemble the Packets:
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Top each fillet with lemon slices and fresh parsley.
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Divide the asparagus or zucchini among the packets.
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Seal & Cook:
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Fold the foil over the salmon and seal tightly.
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Oven: Bake for 15-18 minutes.
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Grill: Cook for 12-15 minutes, flipping halfway.
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Serve & Enjoy:
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Carefully open the foil packets.
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Serve with rice, quinoa, or a fresh salad
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