serves
1
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
1
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 20 g salted butter, softened
- ½ garlic clove, crushed
- 1 tsp finely grated lemon rind
- 1 bunch asparagus, trimmed
- 200 g salmon fillet, pin-boned
- salt and black pepper, to taste
- 2 tsp chopped parsley
- 2 tsp chopped dill
- crusty bread and lemon wedges, to serve
Instructions
- Preheat the oven to 220°C. Tear a 25 cm square sheet of foil and top with a smaller piece of baking paper.
- Place the butter, garlic and lemon rind in a small bowl and mash together with a fork.
- Place the asparagus in the centre of the baking paper, then top with the salmon. Scatter with small dollops of the butter mixture over the top and season with salt and pepper. Scatter with a little parsley and dill, then fold the foil and paper over to enclose the filling and seal tightly.
- Place onto a baking tray and bake for 10 - 12 minutes. Open up the parcels and serve with crusty bread and lemon wedges.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
