Salmon Fillet en Papillote for 1

Salmon Fillet En Papillote

1 sheet of HD aluminum foil, approximately 12”x12”
1 6 to 8 ounce salmon fillet (skin-on)
1 tomato slice, 1/8-inch thick
4 asparagus tips (3”-4” length)
1 pat butter (1 tbl.)
1 clove garlic, finely minced
1 lemon slice, cut in half
Kosher salt and freshly ground black pepper to taste

Directions:
Place fillet skin side down on the center of the foil.
Place tomato slice on top of the fillet.
Add asparagus tips and butter on top of tomato slice.
Place one slice of the lemon on each side of the fillet.
Season to taste with kosher salt and freshly ground black
pepper.

Seal foil to create a packet to lock in juices and create steam.
Place packet on a baking pan; place in center of oven and
bake for 20 to 25 minutes or until the fillet flakes with the
touch of a fork.

Carefully open packet and transfer to a serving plate or
simply open the packet and serve.
1 packet yields one serving.