Salmon with Asparagus & Sun-Dried Tomatoes

Ingredients

4 sheets (12x18 inches each) ALCAN^® Non-Stick Foil

4 salmon fillets (4-6 oz. each)

1 lb fresh asparagus, ends trimmed

1 teaspoon dried thyme

½ teaspoon salt

½ cup oil-packed sun-dried tomatoes, drained and sliced

¼ cup balsamic vinaigrette

½ cup crumbled feta cheese (optional)

Preparation

STEP 1

PREHEAT oven to 450˚F.

STEP 2

CENTRE ¼ of asparagus on each sheet of ALCAN^® Non-Stick 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 18-20 minutes or until salmon is opaque in centre. If desired, sprinkle with feta cheese before serving.