INGREDIENTS:
° 4 salmon fillets, skinless
° 454 grams asparagus tips
° 1/3 cup (75 grams) melted butter
° 1/3 cup lemon juice
° 4 slices garlic. minced
° 2 tablespoons (10 ml) chopped fresh parsley
° Salt and pepper
° 70 grams Parmesan cheese
° Parsley and lemon for garnish.
INSTRUCTIONS:
Preheat the oven to 200°C.
Place the salmon between 30 x 45 cm (12 x 18 inch) aluminum plates, one at a time. Divide the asparagus into four equal pieces and place next to the salmon.
Mix butter, lemon juice, garlic and parsley into a bowl, Pour over salmon and asparagus, add some salt and pepper, with 3 tablespoons parmesan cheese for garnish.
Cover the aluminum foil and cover all sides in a folder.
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