Cooking With Jazz: Fish Fry-Day

When it comes to the weekend, Friday is usually the kick start day to a relaxing weekend filled with sports, movies, and food. However, during the Lenten season, Fridays are explicit to not eating meat. This can pose a problem when trying to prepare a savory meal. Below is one of my favorite recipes that is quick, easy, and delicious either for an individual meal or for a group!

Servings: 1
Ingredients:
1 (6 oz.) Skinless salmon fillets
¼ lb. asparagus, tough ends trimmed
1 Tbsp olive oil
1 clove garlic, minced
½ lemon thinly sliced
Fresh dill or thyme
Salt and pepper to taste

Directions:
Preheat oven to 400 degrees. Cut a sheet of aluminum foil (about 14-inches) and lay asparagus in the center. In a small bowl mix together oil and garlic. Drizzle over asparagus (about 1/2 Tbsp), then sprinkle with salt and pepper. Season salmon with salt and pepper, and lay the fillet over the bed of asparagus. Drizzle the rest of the olive oil mixture. Top the fillet with lemon slices and desired herbs. Wrap the sides of the foil inward and fold in top and bottom to enclose fully.
Place the foil pouch on a baking sheet and bake for 25-30 minutes. Unwrap and enjoy!

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