Ingredients for two:
- 2 cans of Maruzzela plain salmon fillets
- 25 dkgs (or 0.55 lbs) of cleaned asparagus
- 1 tbsp olive oil
- 1 clove of peeled garlic, minced
- 1 smaller lemon thinly sliced
- fresh dill
- salt and freshly cracked black pepper
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How to prepare:
Pre-heat your oven to 200 °C. Cut out two approximately 30×30 cm pieces of tinfoil. Divide the cleaned asparagus to two equal portions, and place them on the two pieces of tinfoil. Mix the olive oil with the minced garlic, then pour a teaspoon of your mixture over the asparagus. Add salt and pepper. Pour out the liquid from your cans of salmon fillets, then season them with salt and pepper. Place them on top of the asparagus, then pour the rest of your garlic oil on them. Place 2-3 thin slices of lemon on top of them, sprinkle on some fresh dill, and then finally bend over the edges of the tinfoil pieces in a way that they cover the salmon fillets. Place your newly formed bundles in a small oven pan, cook them approximately 20 minutes, then serve them while still warm.
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