Lemon Parmesan Salmon & Asparagus Foil Packs

Lemon Parmesan Salmon & Asparagus Foil Packs

4 salmon fillets, skin on or off
1 pound (500 g) asparagus spears, wood ends trimmed
1/3 cup butter, melted
1/3 cup lemon juice, (or juice of 1/2 a lemon)
1 tablespoon minced garlic, (or 4 large cloves garlic, minced)
2 teaspoons fresh parsley, finely chopped (or dried parsley)
Salt and pepper, to season
2/3 cup fresh grated parmesan cheese
Parsley to garnish
Lemon wedges

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Preheat oven or barbecue (grill) following instructions below.
Place each salmon fillet in the centre of one 12x18-inch heavy-duty aluminium foil piece. Divide the asparagus into 4 equal portions and arrange next to the salmon on each foil piece.

In a small bowl, mix together the melted butter, lemon juice, garlic and parsley. Pour the garlic/butter mixture evenly over each piece of salmon and asparagus; season with salt and pepper to taste, and top each pack with the parmesan cheese (about 2-3 tablespoons per pack).

Tent with foil, tightly sealing the edges to prevent the butter being leaked, to create a foil packet.
For The Oven:
Bake in preheated oven to 200°C | 400°F for 15 minutes, or until cooked to desired doneness.

For a crispy top, broil for 1-2 minutes extra until Cheese is golden. 

For The Grill:
Grill, covered on medium high heat for 15-20 minutes, or until cooked to desired doneness.

OPTIONAL: For a crispy top, broil for 1-2 minutes extra until Cheese is golden.

Serve with fresh lemon wedges and garnish with extra parsley.

corn chips are one of the most popular snacks for many people and are sold in a lot of shops but it's unhealthy meal so you shouldn't eat too much of it.
Here you go a tasty oven baked tortilla chips recipe you make at home that is much better than store bought corn chips. Serve with your choice of salsas and garnishes

1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C).
Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
Combine the cumin, chili powder and salt in a small bowl and sprinkle on the white corn chips.
Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole. Enjoy.