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Salmon with Asparagus & Sun-dried Tomatoes

  • Cook Time: 18 - 20 minutes
  • Servings: 4
  • Course: Main Dish

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Reynolds Kitchens tip

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  • 4 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
  • 4 salmon fillets (4 to 6 oz. each)
  • 1 pound fresh asparagus, ends trimmed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
  • 1/4 cup balsamic vinaigrette
  • 1/2 cup crumbled feta cheese (optional)


Step 1

PREHEAT oven to 450°F.

Step 2

CENTER one-fourth of asparagus on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Top with salmon fillet; sprinkle with thyme and salt. Top with sun-dried tomatoes; drizzle with vinaigrette.

Step 3

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on a cookie sheet.

Step 4

BAKE 18 to 20 minutes or until salmon is opaque in center. If desired, sprinkle with feta cheese before serving.

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