Garlic Parmesan Salmon and Asparagus (or Getting Over My Fear Of Cooking)

I’ve mentioned my fear of cooking before. If it’s something I’ve made a hundred times or is really easy, I’m totally down to cook it. But if it’s something new or using my oven (which is always tricky to use), I’m pretty hesitant.

But for the Orangetheory Nike ID Challenge, one of the required photos for the Instagram portion was me with a homemade meal. And while I could have made something I’ve made before or even taken a photo at Thanksgiving, I took advantage of this and decided to challenge myself.

I had pinned this recipe a while back because it seemed simple and would have an easy clean up. I was right on both counts. So here it is for all of you.

When I made this recipe, I doubled it so I would have leftovers for the next day. I highly recommend doing that.

Garlic Parmesan Salmon and Asparagus Foil Pack

What You Need:

6 oz portion of salmon

7 asparagus stalks (tough ends cut off)

1 Tbsp whipped butter

1 Tbsp grated parmesan cheese

1 clove garlic pressed

2 tsp lemon juice

Ground pepper to taste.

What To Do:

Preheat your oven to 375 degrees.

Put all ingredients except for salmon and asparagus in a bowl and mix them to make a paste.

Place a piece of foil on a baking sheet large enough for the salmon (I made my foil twice the size of the salmon to be able to fold it over).

Arrange your asparagus in a row on the foil.

Place the salmon on top of the asparagus.

Coat the salmon with the paste you made with the other ingredients.

Cover your salmon tightly with the foil. I added a second piece of foil to make sure that all the seams were tight.

Bake in the over for about 30 minutes. Unwrap, plate, and enjoy!

Seriously, that’s it! So easy and since it’s wrapped in foil, the clean up is pretty much non-existent. When I reheated the second piece of salmon the next day, I did it under the broiler so the top would get nice and crispy. I would recommend doing that to everyone. It made it much better!

I’m slowing getting used to eating fish again. I was having sensitivity issues with it for years, but I’ve finally outgrown it. I’m discovering which fish I like and what I don’t. I’m not a huge salmon fan, so when I make this again, I will likely use something I like (I’m a fan of tilapia and cod). And you could use the paste mixture on chicken, but I don’t know how chicken does in a foil pack. But you could definitely bake it with the garlic and parmesan!

This was so easy and delicious that it inspired me to try to cook some more! But I’ll have more about that another day.

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