Salmon And Asparagus In Foil Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Rinse asparagus under cold water and snip off the bottom of each sprout. Dry with a paper towel and lay flat on a baking sheet.
• Rinse salmon; pat dry with paper towels. Lay salmon face-up on a separate baking sheet.
• Drizzle olive oil over asparagus; season with salt and pepper and rub through and around the asparagus.
• Bake asparagus in the preheated oven, turning over halfway, until lightly browned, about 20 minutes.
• Rub about 2 tablespoons brown sugar over the salmon. Drizzle 1/2 the bourbon over salmon. Let marinate, 15 to 20 minutes.
• Melt butter spread in a medium nonstick pan over medium-low heat. Add the remaining brown sugar; stir to dissolve. Add salmon fillets; cook until fish flakes easily with a fork, 5 to 7 minutes per side. Pour in the remaining bourbon during the last 2 minutes of cooking. Serve with the asparagus.

Steps:

• Preheat oven to 450 degrees.
• Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions.
• Spray the center of each foil sheet with non-stick cooking spray.
• Place one salmon fillet in the center of each sheet, top with a serving of the asparagus and drizzle with lemon juice.
• Sprinkle with fresh ground pepper and salt or seasoning blend as desired.
• Bring up the sides of foil and fold top over twice.
• Seal ends, leaving room for air to circulate inside the packet.
• Place packets on a cookie sheet and cook in oven for 15 to 18 minutes or until salmon is opaque.
• Serve with lemon wedges on the side.
• Please use caution when opening the foil packs, as the steam is very hot.

Steps:

• In a small bowl, combine cornstarch, butter and Worcestershire sauce until smooth. Stir in the honey, mustard and pepper., Place each salmon fillet on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Drizzle with honey mixture and sprinkle with walnuts. Place asparagus around salmon. Fold foil around salmon and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork.

Steps:

• Stir together honey, olive oil, mustard, paprika, salt, and pepper in a small bowl. Whisk well to form a slightly thick sauce.
• Brush about 1/2 of the marinade all over both sides of the salmon fillet and place it into the air fryer basket. Air-fry at 400 degrees F (200 degrees C) for 4 minutes.
• Open the basket and place the asparagus around the fillet as best you can, being careful not to cover it. Brush remaining sauce all over the asparagus and on top of the salmon fillet.
• Air-fry at 400 degrees F (200 degrees C) until salmon is cooked through and asparagus is tender, 6 to 7 more minutes.

Steps:

• PREHEAT oven to 400°F Line a 13x9x2-inch baking pan with Reynolds Wrap Release Non-Stick Foil with non-stick side toward food. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.
• PLACE salmon in center of foil-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.
• BAKE 20 to 22 minutes or until salmon flakes easily with a fork.

Steps:

• Preheat grill.
• Season filets with salt and pepper.
• In a small bowl mix mustard, honey, horseradish and 1 T. olive oil; brush on filets.
• Mix asparagus with remaining 1 T. olive oil, season lightly with salt and pepper.
• Place each filet on doubl thickness of aluminum foil ( 12"x12" ), arrange equal amounts of aspargus along side each filet, fold and seal.
• Grill covered until salmon flakes easily (about 15 min.).