Ingredients:
4 wild caught salmon fillets*
2 bunches asparagus, ends trimmed
2 Tb salted butter
1 Tb garlic
salt and pepper
garlic powder
In a dish, place asparagus in middle and on either side place a filet of salmon. Top with remaining seasonings and put small amount of butter on top of the salmon, cover and freeze.
When ready to cook:
Thaw overnight in fridge, bake at 375 45 min. *I sometimes take out at the 45 min mark and sprinkle freshly grated parmesan cheese on top and place under the broiler to crisp it up.
Makes 2 meals
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