Lemon Garlic Baked Salmon

Preheat oven to 400 degrees Fahrenheit

Add the butter, olive oil, garlic, dijon mustard, honey, salt, pepper, fresh parsley and the zest and juice of one lemon into a large bowl. Mix until well combined then add the salmon filets and potatoes to coat in the lemon garlic marinade.

Lay a Reynolds Kitchens^® Parchment Cooking Bag on a sheet pan. Add a layer of potatoes, then asparagus. Gently place your marinated salmon filets over the asparagus and top each filet with lemon slices.

Fold and scrunch the ends of the Reynolds Kitchens^® Parchment Cooking Bag to ensure it is fully enclosed.

Bake for 12 to 15 minutes or until the internal temperature of the thickest part of your salmon reaches 145 degrees Fahrenheit.

Remove from the Reynolds Kitchens^® Parchment Cooking Bag and place on a serving dish. Serve immediately.