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Dilly Salmon Packets with Asparagus

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

Yield

Serves 4 (serving size: 1 fillet and 4 oz. asparagus)

Remove the foil and arrange fillets over asparagus for a lovely presentation. No grill? Bake the packets at 425° for 15 minutes or until desired degree of doneness.

Ingredients

  • Cooking spray
  • 4 (6-oz.) salmon fillets (about 1-in. thick)
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 orange slices
  • 2 tablespoons olive oil
  • 1 pound asparagus, trimmed

Nutrition Information

  • calories 394
  • fat 23.6 g
  • satfat 6.3 g
  • monofat 10 g
  • polyfat 5.3 g
  • protein 37 g
  • carbohydrate 9 g
  • fiber 3 g
  • cholesterol 109 mg
  • iron 4 mg
  • sodium 319 mg
  • calcium 67 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat grill to medium-high heat.

  2. Coat 4 (12-inch-square) pieces of foil with cooking spray; place 1 fillet in center of each piece. Top each fillet with 1 1/2 teaspoons butter and 1 tablespoon dill. Top evenly with salt, pepper, and orange slices. Bring edges of foil up over fillets; fold to seal. Place packets, seal side up, on grill; cover and grill 12 minutes or until desired degree of doneness. Remove foil packets from grill.

  3. Combine oil and asparagus in a bowl; toss. Place asparagus on grill; grill 5 minutes or until crisp-tender, turning once after 3 minutes. Divide asparagus evenly among 4 plates. Open packets; top asparagus with fillets. Squeeze orange slices evenly over fillets.