Prep Time – 20 minutes
Ingredients
1 lb salmon fillets cut into 2 pieces
20 large asparagus, trimmed
2 tbsp fresh rosemary leaves
1 tbsp olive oil
3 cloves garlic, chopped
2 tbsp fresh lemon juice
Salt and fresh ground pepper, to taste
Instructions
Leaving the skin on the salmon, place skin side down on a piece of dry aluminum foil. Be sure the aluminum foil is cut large enough to wrap entirely around the salmon fillets.
Coat the fillets with lemon juice, olive oil, garlic, rosemary, salt & pepper, in that order. Enclose the salmon in the foil, leaving a small breathing hole at the top about 1-inch in diameter. Place this package on an outside grill on medium-high heat. Close the grill and cook for 10-15 minutes. Depending on how close you live to a coast and the freshness of the fish, you can choose whether you want to go for the best taste, which involves leaving the center slightly pink, or whether you choose the safest route of longer cooking for a white, flaky flesh through and through.
The asparagus should be grilled separately, beginning about 5 minutes into the cooking of the fish. Coat the asparagus with olive oil, then place on the grill lengthwise so they don’t slip through the grate. Every other minute or so, roll the asparagus so that one side does not burn. It does not take long for this to happen, so stay with the asparagus. When the asparagus is toasted brown, lightly salt and remove from the heat.
When the fish is finished cooking, you can remove it easily from the skin, which will stick to the foil. Just slip a spatula between the flesh and skin and slide them apart.