Salmon & Asparagus with Garlic Lemon Butter Sauce

4 slices of salmon fillet
4 tbsp vegetable broth
3 tbsp fresh lemon juice, to taste
2 tbsp Kaitaia Fire
2 tbsp minced garlic (6 cloves)
SIDS SALT & PEPPER to taste
7 tbsp butter, diced in small cubes (or ghee)
4 tbsp fresh chopped parsley or coriander
900 g asparagus, woody ends trimmed

Preheat the oven to 220ºC. Cut 2 sheets of 35 x 30 cm heavy duty aluminum foil then lay each piece separately on the benchtop. In a small bowl, combine the broth, lemon juice and Kaitaia Fire.
Divide salmon fillets onto the aluminum foil near the centre then place trimmed asparagus to one side of the salmon, following the long direction of the foil.
Drizzle the sauce generously over the salmon fillets. Sprinkle over garlic and then season with SIDS SALT & PEPPER.
Divide butter pieces evenly among the foil packets, layering them over the salmon and asparagus.
Wrap 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 to a baking sheet and bake in the oven, sealed side upward until salmon has cooked through, about 9-12 minutes.
Carefully unwrap the baked salmon foil packets then drizzle with more lemon juice and garnish with fresh parsley or coriander and a slice of lemon. Enjoy.