Cooking Steps

• Preheat oven to 375 degrees.
• Remove fish from refrigerator, salt, and pepper the filets skin side down. Spread butter on top side of filets.
• Clean and trim the asparagus.
• Place a piece of aluminum foil large enough to cover the bottom of the dish. Place asparagus stalks on one side of the dish and lightly dust with salt and pepper.
• Add the salmon filets beside the asparagus and lightly drizzle both with olive oil.
• Chop the cilantro or parsley and set aside.
• In a small bowl, combine the garlic, hot sauce, lemon juice, and stock.
• Pour the sauce over the fish and vegetables, and then sprinkle ½ the cilantro or parsley.
• Cover the top of the dish with another piece of aluminum foil and place in the oven for 15 minutes.
• After 15 minutes, check if the fish. I take off the foil at this time, baste the fish with the sauce and place it back in the oven for another 5-15 minutes until cooked through = If the flesh of the salmon flakes. It separates easily along the white lines that run across the fillet.
• Plate each piece with ½ the asparagus. Garnish with the rest of the chopped cilantro and a fresh lemon wedge.