Ingredients:

  • 6 salmon fillets, 6 oz each
  • 1 lb baby gold potatoes, thinly sliced into 1/8-inch rounds
  • 1 lb asparagus, woody ends trimmed and cut into 2-inch pieces
  • 2 large lemons, thinly sliced into rounds
  • 4 cloves garlic, minced
  • 6 tbsp unsalted butter, cubed
  • 2 tbsp olive oil
  • 1 tbsp fresh dill, chopped
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp paprika

Instructions:

  1. In a large mixing bowl, toss the thinly sliced potatoes and asparagus with olive oil, salt, pepper, and paprika until evenly coated.
  2. Lay two large sheets of heavy-duty aluminum foil crosswise to create a sturdy base for each packet.
  3. Pile a portion of the potato and asparagus mixture in the center of the foil.
  4. Place one salmon fillet on top of the vegetables.
  5. Top the fish with a pat of butter, a slice of lemon, a pinch of minced garlic, and a sprinkle of fresh dill.
  6. Fold the foil edges tightly to create a sealed pouch, leaving a small amount of headspace for steam.
  7. Place the packets on a grate over medium-hot coals (avoid direct roaring flames) and cook for 15–20 minutes until the packet puffs and the salmon is opaque.