1. Wash the salmon, peel and pick the thorns.
2. Wash the asparagus and cut off the older roots.
3. Put the asparagus on the tin foil, drizzle olive oil, and sprinkle with garlic.
4. Put salmon on top, drizzle with olive oil and sprinkle with garlic.
5. Sprinkle with pepper and lemon slices according to your preference.
6. Wrap the ingredients with tin foil at the bottom and keep them as closed as possible (for safety, use toothpicks to pierce a few small holes).
7. Adjust the oven to 230 degrees, preheat for 10 minutes, put it in a foil bag, and bake for 15 minutes.
8. Ready to eat in Kaifeng, the fish is tender and tender, and the asparagus is crispy.
Tips:1. You can add rosemary and other spices in step 5.
2. If the fish is thin, in order to keep the taste fresh and tender, bake it for 10 minutes.
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