- 4 skinless salmon fillets
- Pink Salt & Pepper
- 1 pound of asparagus, ends trimmed
- 1 lemon, thinly sliced (additional wedges for garnish)
- 1/2 cup of Ghee (at room temperature)
- 3 table spoons of Italian seasoning
- 3 teaspoons of minced garlic
- fresh thyme or parsley, for garnish
- Season Salmon to taste with pink salt and pepper on both sides
- Arrange one salmon fillet and 1/4 the asparagus in the cent of one 12 x 12 inch piece of foil.
- Repeat with remaining salmon and asparagus on 3 other pieces of foil. Slide lemon slices under the salmon and asparagus.
- In a small bowl mix ghee butter, Italian Seasoning and Garlic. Drop large dollops of the herb butter on top of the salmon and asparagus.
- Fold foil tightly around salmon and asparagus, being sure to seal the ends together.
- Grill over medium heat for 6-8 minutes on each side, OR bake at 400 degrees for 20 minutes until asparagus is tender and salmon is flaky.
- Drizzle fresh lemon juice over top and serve immediately.
I’m Nicole Twyman, a native New Orleanian, who has lived all across the US! Although, my small family of 4 currently calls Los Angeles, CA home. I am a proud 40+ year old mom of a wonderfully energetic and theatrical daughter, and a handsome, scholarly athlete!
While I have worked in corporate America as a certified senior project / program / portfolio manager for Fortune 500 companies like Microsoft, Procter & Gamble & IBM, my passion is service. It has always been my desire to live a life of service to others; which I took every opportunity to explore as an active member of many of my church’s ministries and of my public service sorority, Delta Sigma Theta, Inc.
Well, now I am over the top excited to have the opportunity to serve divas through my very own ministry, Fit, Fyne & Fabulous.
