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Salmon with Asparagus and Sun-dried Tomatoes Recipe

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This recipe for Salmon with Asparagus and Sun-dried Tomatoes, by , is from The Caloosa Saddle Club's Campout Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renee Boyette
Added: Monday, May 9, 2005

Category:
Category:

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

Directions:
Directions:
Preheat grill to medium-high.

CENTER half of asparagus on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Top with salmon fillet. Sprinkle thyme and salt over salmon. Top with sun-dried tomatoes; drizzle with vinaigrette.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

GRILL 12 to 14 minutes in covered grill until salmon flakes easily with a fork. Sprinkle with feta cheese, if desired.



Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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