4-6 oz. Salmon Filet
1 Tbsp. Lemon Butter
1 Clove of Garlic-Sliced
2 Sprigs of Thyme
2 Tbsp of Tarragon-Chopped
1 Lemon Sliced
12 Asparagus Tips
8 oz. of orzo
Salt and Pepper to taste
Heat oven to 375.
Cook asparagus in boiling water, seasoned with salt until tender.
Cut four thin slices of lemon.
Meanwhile, prepare the orzo according to package, omitting any oil or salt. Drain and set aside.
Cut four large pieces of parchment paper in the shape of a heart.
Divide the orzo into the middle of each piece and position a salmon filet on top. Dot each with pieces of butter. Place thyme and tarragon on salmon and lay 3 asparagus tips next to it. Season with salt and pepper. Top with lemon slices.
Bring the sides of the paper to the middle and twist the ends together, sealing the packet.
Place the packets on a baking sheet and bake for 11-13 minutes or until salmon flakes with a fork.
