Tented Salmon, Parboiled Asparagus, Mini Sausages, and Rice

Healthy is the name of the game today. Salmon is a flavorful fish that I absolutely love. The steam baking by foil tenting leaves the fish moist by locking in the juices. Parboiled asparagus compliments the salmon quite well and the jasmine rice provides a nice base. For those that don't like fish, I provided mini apple chicken sausages, just fried them up in a pan. Here's how I did it.

Salmon
Serves 12

Ingredients:
6 lbs salmon (1/2 lbs per person)
3 lemons sliced into disks
olive oil
apple cider vinegar
salt and pepper
tinfoil

Preparation:
1. Preheat oven to 425 degrees F.
2. Tear a large sheet of tinfoil and place the salmon in the center.
3. Cover the salmon in olive oil, then salt and pepper, then a splash of apple cider vinegar, then cover the salmon in lemon slices.
4. Seal the tinfoil to form a pouch, place the pouch on a baking tin to catch any leaks.
5. Bake for 15 to 20 minutes or until the salmon has turned a lighter pink all the way through.


Parboiled Asparagus
Serves 12

Ingredients:
3 bunches of asparagus, cut into bite size chunks on a diagonal
olive oil
salt and pepper

Preparation:
1. Bring water to a rolling boil in a large pot.
2. Boil the asparagus for 2 minutes, then drain all the water.
3. Toss the asparagus with olive oil, salt, and pepper to taste.