So quick, so tasty, so easy. That’s how I’d describe this yummy and healthy recipe and I think you’ll agree once you give it a shot. Cassie brought this dish to my attention and we’ve revisited it several times since then. So, without further ado, let’s get started.
Get yourself about a pound of salmon (no skin), one lemon, fresh dill, rice pilaf, asparagus, and a bottle of white wine. As you’re boiling a pot of water for the rice pilaf, prepare the salmon on a large sheet of aluminum foil. It’s as simple as this: drizzle the salmon with olive oil and season with a salt, pepper, and Old Bay combination. Cut the lemon into thin slices and chop up some dill. Sprinkle the dill on the salmon and place the lemon slices on top of the fish. Last but not least, add a splash of white wine for that extra touch of class! Tear one more large sheet of aluminum foil and cover the salmon and create a pouch by folding all the sides together.
Now you’re going to do a similar thing with the asparagus. Only this time, season them with salt, pepper, garlic powder, and olive oil. Repeat the aluminum foil pouch process and, voila, you’re ready to grill! Over High heat, you’re going to leave the salmon on for 10 to 12 minutes and the asparagus should take about 8 minutes. Regarding the rice pilaf, just follow the instructions on the side of the box.
When the food is ready, carefully remove the salmon and asparagus from the aluminum foil pouches and serve with the rice pilaf. I’d also recommend sipping on some of that leftover white wine, it will compliment this dish very well!
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