recipe: foil baked lemon salmon with asparagus and mushroom

after i mistakenly made baked lemon salmon last week instead of foil-baked, i finally tried the correct recipe. i love foil-baked recipes because the “steaming” method keeps the food inside juicier and the flavors of the various ingredients, here the salmon, asparagus and mushrooms, mix around together a little more. give this a try! cooking tools

  • baking pan
  • aluminum foil

ingredients

  • 2 salmon fillets
  • 1/2 lemons
  • 1 Tbsp olive oil
  • 1½ lb asparagus
  • 6 to 7 shiitake mushrooms
  • sea salt and pepper to taste

preparation

  1. preheat oven to 350°F.
  2. slice cremini mushrooms into thin slices (around 1/8″ thin) and put on cover the bottom of a baking pan.
  3. prepare asparagus (washing and snapping off the bottom) and layer on top of the mushrooms.
  4. cut the lemon in half. with one half juice over the asparagus and mushrooms. place salmon on top of asparagus. with the other half of lemon cut into 3 to 4 thin slices – enough to place on top of the salmon. sprinkle salt and pepper, if desired.
  5. place salmon on top of asparagus. sprinkle salt and pepper, if desired. with the other half of lemon cut into 3 to 4 thin slices – enough to place on top of the salmon.
  6. drizzle olive oil over the salmon and then place in over for 30 minutes or until the asparagus is tender.
  7. serve warm with some rice or slice of bread.

note

resource – original recipe from Frugality Gal: Foil Baked Salmon Recipe with Asparagus

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