Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 4 sheets 12-inch by 18-inch foil wrap
- 4 5-ounce salmon fillets
- 1 pound asparagus
- 1/4 cup lemon juice
- Freshly ground black pepper
Break ends off asparagus spears and divide spears into four portions.
Spray center of each foil sheet with nonstick cooking spray. Place one salmon fillet in the middle of each sheet, along with a portion of asparagus. Drizzle with lemon juice and add fresh ground black pepper.
Bring up sides of foil and fold the top over twice. Seal the ends, leaving room for air to circulate iside the packet. Place on a cookie sheet and cook in oven for 15-18 minutes, until salmon is opaque. Serves 4.
Per Serving: Calories 253, Calories form Fat 78, Total Fat 8.6g (sat 1.9g), Cholesterol 64mg, Sodium 68mg, Carbohydrate 10.4g, Fiber 2.6g, Protein 33.4g