PREP TIME5 minutes COOK TIME20 minutes TOTAL TIME25 minutes SERVINGS4 servings AUTHORRachael Salmon has never been easier to cook, nor has it ever tasted better, lightly seasoned, doused in herb butter, and wrapped up in a packet to bake in the oven. As an extra bonus, crunchy but tender asparagus cook right alongside the salmon so you have a complete meal and no mess.

4 salmon fillets
1 lemon sliced
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 pound asparagus spears ends trimmed
½ cup butter melted
1 lemon juiced
1 Tablespoon minced garlic
2 teaspoons fresh basil
Garnish
Fresh Basil
Lemon wedges

4 salmon fillets 1 lemon sliced 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon black pepper 1 pound asparagus spears ends trimmed 1 lemon juiced 1 Tablespoon minced garlic 2 teaspoons fresh basil

Preheat oven to 400°F.
Cut 4 sheets of foil. 12 x 18 inches, heavy duty foil.
Place 2 lemon slices on each sheet of foil.
Mix paprika, garlic powder, salt and pepper together, and rub it over the salmon.
Place each salmon fillet in the centre of the lemon slices.
Divide the asparagus into 4 equal portions and arrange next to the salmon on each foil piece.
In a small bowl, mix together the melted butter, lemon juice, garlic and basil.
Pour the butter mixture evenly over each piece of salmon and asparagus.
Wrap the salmon and asparagus in foil, and secure and seal the edges to create a packet.
Bake in preheated oven for 15-20 minutes
Open foil packets and enjoy, or broil for 1-2 minutes to crisp up exterior
Garnish with additional lemon juice and fresh basil.