Herb Butter Salmon and Asparagus Foil Packs

Salmon...how I love thee! I don't eat nearly as much as I'd like and I've vowed to eat it more this year. I bought myself a small fillet of Copper River Salmon...which is not cheap, but oh so good. 

This is a great, easy recipe. I only made one fillet and still used the same amount of garlic. That, I admit, was a bit much. Kissing no vampires tonight. 

Herb Butter Salmon and Asparagus Foil Packs

Recipe from Lecremedelacrumb.com

Photo from Creme de la Crumb

Serves 4

4 boneless skinless salmon fillets

salt and pepper to taste

1 pound asparagus, ends trimmed

1 lemon, thinly sliced, (plus additional wedges for garnish)

½ c butter, at room temperature

3 tsp Italian seasoning

3 tsp minced garlic

fresh thyme or parsley, for garnish

Season salmon generously with salt and pepper on both sides. Arrange one salmon fillet and ¼ of the asparagus in the center of one 12x12 inch piece of foil. Repeat with remaining salmon and asparagus on 3 other pieces of foil. Slide lemon slices under the salmon and asparagus.

In a small bowl mix butter, Italian seasoning, and garlic. Drop large dollops of the herb butter on top of the salmon and asparagus.

Fold the foil tightly around the salmon and asparagus, being sure to seal the ends together tightly so the juices and butter doesn't run out while cooking. Grill over medium high heat for 6-8 minutes on each side, OR bake at 400 degrees for 20 minutes, until asparagus is tender and salmon is flaky.

Drizzle fresh lemon juice over the top and serve immediately.