Grilled Salmon and Asparagus Foil Packets
Easy Cleanup When Grilling With Foil Packets
This recipe is perfect when you have little time for cooking or cleaning up.
You can also add fresh sweet corn on the cob to your grill. It’s already cleaned and
ready to be grilled along side your foil packets.
If you’re dining al fresco with your friends, try pairing this recipe with chilled Rosé.
Check out our wine of the week on our weekly specials.
Ingredients
- 4 (6 ounce) skin-on salmon fillets
- salt and freshly ground black pepper
- 1/4 cup melted butter
- 1 tablespoon lemon zest
- 1 tablespoon minced garlic
- 1 pound pencil-thin asparagus spears
- 4 lemon slices
- 1 pint cherry tomatoes, halved
Directions
- Preheat an outdoor grill to medium-high heat.
- Season salmon with salt and pepper.
- Mix melted butter, garlic, lemon zest together in a bowl.
- Arrange four large squares of aluminum foil onto a flat work surface. Place a fillet into the center of each square. Divide the asparagus spears and tomato halves between the four portions; top each with a lemon slice. Drizzle butter mixture evenly over each portion. Bring opposing sides of each sheet of foil together and fold to keep together. Twist the ends together to seal completely.
- Cook on preheated grill until salmon flakes easily with a fork, 11 to 13 minutes.
Recipe from Mealthy.com
