This recipe for lemon parmesan salmon can be baked or grilled. Salmon fillets and asparagus spears are flavored with cheese, butter, lemon, and herbs.
Serves:
Ingredients
- 4salmon fillets,skin on or off
- 1lbasparagus spears,wood ends trimmed
- ⅓cupbutter,melted
- ⅓cuplemon juice,or juice of ½ a lemon
- 1tbspgarlic,minced, or 4 large cloves garlic, minced
- 2tspfresh parsley,finely chopped or dried parsley
- salt and pepper,to season
- ⅔cupParmesan cheese,fresh grated
- parsley,to garnish, optional
- lemon wedges,to garnish, optional
Instructions
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Preheat oven to 400 degrees F.
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Place each salmon fillet in the center of one 12×18-inch heavy-duty aluminum foil piece. Divide the asparagus into 4 equal portions and arrange next to the salmon on each foil piece.
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In a small bowl, mix together the melted butter, lemon juice, garlic and parsley.
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Pour the garlic/butter mixture evenly over each piece of salmon and asparagus; season with salt and pepper to taste, and top each pack with the parmesan cheese (about 2-3 tablespoons per pack).
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Tent with foil, tightly sealing the edges to prevent the butter being leaked, to create a foil packet.
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Bake in preheated oven to 400 degrees F for 15 minutes, or until cooked to desired doneness. For a crispy top, broil for 1 to 2 minutes extra until cheese is golden.
Recipe Notes
Alternative cooking method:
- Grill, covered on medium-high heat for 15 to 20 minutes, or until cooked to desired doneness. For a crispy top, broil for 1 to 2 minutes extra until cheese is golden.
- Serve with fresh lemon wedges and garnish with extra parsley.
Nutrition
- Calories: 1095.53kcal
- Fat: 75.21g
- Saturated Fat: 25.95g
- Trans Fat: 0.62g
- Monounsaturated Fat: 20.80g
- Polyunsaturated Fat: 16.20g
- Carbohydrates: 9.49g
- Fiber: 3.34g
- Sugar: 3.12g
- Protein: 93.04g
- Cholesterol: 275.32mg
- Sodium: 1373.81mg
- Calcium: 384.88mg
- Potassium: 1792.20mg
- Iron: 4.65mg
- Vitamin A: 251.51µg
- Vitamin C: 42.62mg
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