Salmon with Asparagus and Sun-Dried Tomatoes for Two
From: The Reynolds Kitchens
Number of Servings: 2

2 sheets (12x18-inches each) Reynolds Wrap® Release® Non-Stick Foil
2 salmon fillets (4 to 6 oz. each)
1/2 pound fresh asparagus, ends trimmed
2 teaspoons dried thyme
1/4 teaspoon salt
1/4 cup oil-packed sun-dried tomatoes, drained and sliced
2 tablespoons balsamic vinaigrette
1/4 cup crumbled feta cheese, optional

Preheat oven to 450F OR grill to medium-high.

Center half of asparagus on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Top with salmon fillet. Sprinkle thyme and salt over salmon. Top with sun-dried tomatoes; drizzle with vinaigrette.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

Bake 18 to 20 minutes on a cookie sheet in oven OR grill 12 to 14 minutes in covered grill until salmon flakes easily with a fork. Sprinkle with feta cheese, if desired.