Lemon-Dill Salmon & Asparagus

14 minutes at 200°C. Dinner for two.

What goes on the sheet

• 2 salmon fillets, 150 g each
• 1 tbsp olive oil
• 10 thin asparagus spears, woody ends snapped off
• 4 thin lemon slices
• 3 sprigs of dill
• 1 tbsp butter
• 1 garlic clove, sliced
• ½ tsp flaky salt
• ¼ tsp black pepper

How it goes

1. Pat the salmon dry. Snap the woody ends off the asparagus.
2. Fill every outline on the sheet.
3. Pour the oil along its line over the salmon, then push everything in around it.
4. Bring the long edges together, fold twice and twist the ends.
5. Bake 14 min, until the salmon flakes in the centre (63°C / 145°F).
6. Rest 2 min. Spoon the buttery juices back over the salmon.

Get this recipe as a booklet.