Baked Salmon with Asparagus & Lemon Garlic Butter Sauce

450 g salmon fillets, divided
4 tbsp vegetable stock
¼ tsp SIDS CRAZY LEMON
2½ tbsp fresh lemon juice, to taste
2 tbsp Kaitaia Fire
8 tsp minced garlic, (4 cloves)
SIDS SALT & PEPPER to taste
6-4 tbsp butter, diced into small cubes, (or ghee)
4 tbsp fresh chopped parsley or coriander
450 g medium-thick asparagus, woody ends snapped off

Preheat the oven to 220°C. Cut 2 sheets of 35 x 30 cm heavy-duty aluminum foil, then lay each piece separately on the countertop. Combine stock, lemon juice, SIDS CRAZY LEMON and Kaitaia Fire in a small bowl.
Season both sides of the salmon fillets with SIDS SALT & PEPPER and divide the salmon onto the aluminum foil near the centre, then place trimmed asparagus on one side of the salmon, following the long direction of the foil.
Sprinkle garlic on top. Drizzle the mixture of stock, lemon juice, and hot sauce generously over the salmon fillets and asparagus. Divide butter pieces evenly among the foil packets, layering them over the salmon fillet and asparagus.
Wrap salmon foil packets in and crimp edges together, then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate.
Transfer the salmon foil packs to a baking tray and bake salmon in the oven, sealed side upward, until salmon has cooked through, about 9 – 12 minutes.
Carefully unwrap the baked salmon in foil packets, drizzle with more lemon juice, garnish with fresh parsley or coriander and a slice of lemon. Enjoy!