The most simple of summer dinners, four 7 oz salmon filets, a bunch of asparagus, lemon, salt and pepper. Preheat the oven to 425, and line a large foil pan with heavy duty foil. Place all your items on the pan like above and sprinkle everything with olive oil, salt, and pepper. Toss the asparagus a bit so it’s coated, and place a slice of lemon on each filet. Roast for about 12-14 minutes until the salmon is cooked through. While that’s cooking we make jasmine rice to go on the side. This is one of our favorites!