Salmon and Asparagus Foil Packs
Ingredients
- 4 140g skin-on salmon fillets
- salt
- freshly ground black pepper
- 60ml Coconut oil
- 1 tbsp lemon zest
- 1 tbsp minced garlic
- 500g pencil-thin asparagus spears
- 4 lemon slices
- cherry tomatoes, halved
Instructions
- Preheat an outdoor grill to medium-high heat.
- Season salmon with salt and pepper.
- Mix melted coconut oil, garlic, lemon zest together in a bowl.
- Arrange four large squares of aluminum foil onto a flat work surface.
- Place a fillet into the center of each square.
- Divide the asparagus spears and tomato halves between the four portions; top each with a lemon slice.
- Drizzle coconut oil mixture evenly over each portion.
- Bring opposing sides ofeach sheet of foil together and fold to keep together.
- Twist the ends together to seal completely.
- Cook on preheated grill until salmon flakes easily with a fork, 11 to 13 minutes.