Baked Salmon & Asparagus - Keto Version - cooking recipe

Ingredients

3 garlic cloves, minced
4 tablespoons extra virgin olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
16 ounces salmon fillets
36 asparagus spears

Preparation

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
Line medium glass baking dish with aluminum foil (needs to be twice the size of dish - see below).
Line bottom of dish with asparagus spears.
Place salmon fillets on top of asparagus.
Cover with the marinade.
Marinate in the refrigerator about 1 hour, turning salmon occasionally.
Preheat oven to 375 degrees F (190 degrees C).
Pull the foil over the top of the contents and crimp to completely seal it.
Bake 35 to 40 minutes.