Ingredients:
4 (6 oz) salmon fillets
1 lb asparagus, tough ends removed
2 tbsp olive oil
2 garlic cloves, minced
1 lemon, sliced
Salt and pepper to taste
Fresh dill, chopped, for garnish
Instructions:
Preheat the oven to 400°F (200°C).
Cut 4 large pieces of foil and place them on a baking sheet.
Divide the asparagus evenly between the foil packs.
Season the salmon fillets with salt and pepper on both sides and place them on top of the asparagus in each foil pack.
Drizzle each salmon fillet with olive oil and sprinkle with minced garlic.
Place a lemon slice on top of each salmon fillet.
Seal the foil packs by folding up the sides and crimping the edges together.
Bake the foil packs for 15-20 minutes, or until the salmon is cooked through.
Carefully open the foil packs and garnish with chopped dill before serving.
This low-carb salmon and asparagus foil pack recipe is not only keto-friendly, but also low-fat and high in protein. It's an easy and convenient way to cook salmon and asparagus together in one packet, with the lemon and garlic adding extra flavor. Serve it with a side salad for a complete and healthy meal. Enjoy!