Baked Salmon in Foil with Asparagus
INGREDIENTS
1 pound (500 g) fingerling potatoes, halved (or Yukon golds or halved white/purple child potatoes)
2 tablespoons olive oil
1 1/2 teaspoons salt, divided
1/2 teaspoon cracked black pepper, divided
4 (6 oz | 170 g) skinless salmon fillets
2 1/2 tablespoons minced garlic, divided
2 tablespoons contemporary chopped parsley
1/3 cup freshly squeezed lemon juice
1/2 cup melted unsalted butter
3 bunches asparagus, (18 spears, woody ends eliminated)
2 tablespoons dry white wine (substitute with 1/4 cup low-sodium hen broth)
1 lemon sliced to garnish
INSTRUCTIONS
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