Baked salmon with asparagus, lemon, garlic and butter sauce!!


°2 salmon fillets
°Two tablespoons of vegetable broth or chicken broth
°1 1/2 tablespoons fresh lemon juice, or to taste
°1 tsp of your favourite hot sauce (we used Sriracha)
°4 tsp mince garlic (4 cloves)
°Salt and freshly ground black pepper to taste
°3-4 tablespoons butter, cut into small cubes (or margarine)
°2 tsp chopped parsley or cilantro
°450 g medium-thick asparagus, woody end trimmed

* Directions:

To prepare the cooked salmon in the trays: Preheat the oven to 425°F (220°C). Cut two sheets of heavy-duty 14" x 12" (35 x 30 cm) aluminum foil and place each piece individually on your work surface. In  bowl, combined ingredients for the garlic butter sauce: broth, lemon juice also hot sauce.

Season both sides of the salmon fillets with salt and pepper and spread the salmon on the foil near the center, then place the sliced asparagus on one side of the salmon, following the direction of the fries. 

You can adjust the seasoning of the salmon fillet with more salt and pepper, then sprinkle garlic on top. Generously pour the garlic butter sauce over the salmon and asparagus fillets.
Evenly distribute the pieces of butter in the molds, overlapping them with the slices of salmon and asparagus.
Roll up the bags of salmon leaves and crimp the edges together, then roll up the ends. Don't wrap it too tight - keep extra space inside for heat to circulate.

Transfer salmon packets to a baking sheet and cook salmon, seam side up, until cooked through, about 9 to 12 minutes.
Carefully unwrap the baked salmon in foil bags, drizzle with lemon juice and garnish with fresh parsley or cilantro and a lemon wedge.

Enjoy !