Foil Packet Salmon & Asparagus on the Grill with Tomatillo Sauce (Salsa Verde) From Marcie’s Kitchen

Foil Packet Salmon & Asparagus on the Grill with Tomatillo Sauce (Salsa Verde) From Marcie’s Kitchen

Heart healthy salmon is one of natures gifts. It’s loaded with Omega-3 fatty acids (good fats) and can help fight depression & anxiety. Salmon is also a wonderful source of protein, B vitamins, and selenium, and may help control your weight. It’s easy to prepare and always delicious hot or cold. I enjoy it paired with this home made to-matillo sauce. Tomatillos look like green tomatoes covered in a papery husk, howev-er they have a lime-like fruity/acidic taste. I always make a double batch as it works well as a dressing /salsa for any fish, shrimp or chicken. Tomatillos are low calorie (11 per) and high in vitamin C and K. If you’ve never had fresh tomatillo sauce, you’re missing out. Boil them up, throw them in the blender with a few key ingredients and voilà!

Enjoy this easy summer dish!

For the salmon packet:

  • 1 lb. salmon fillet (skin on or off)
  • 1 lb. asparagus, tough ends trimmed
  • 1 Tbsp. olive oil
  • 1 clove garlic, minced

For the tomatillo sauce:

  • 12 fresh tomatillos, husked
  • 1 1/2 Tbsp. chopped jalapeno peppers (can be jarred)
  • 1/3 cup chopped onion
  • 1/3 cup. Cilantro leaves
  • 1 clove garlic, minced
  • 1 Tbsp. olive oil
  • 1/2 cup chicken or vegetable stock.
  • Salt to taste

Pre-heat your grill to medium/low.

Meanwhile, place husked washed tomatillos in boiling water and boil 10 minutes.

Divide the salmon into 4 portions. Measure a piece of foil approximately 2 1/2 times the length of the fish and lay them in the center of the foil. laying the asparagus on either side. Drizzle the fish and aspar-agus with olive oil. And grill on medium for 20 minutes until cooked through.

Season the asparagus (only) with salt, pepper and minced garlic.

Wrap the sides of the foil inwards towards the salmon and then fold the top & bottom inward to en-close and form a tight packet and place them on the grill, close the grill.

While the salmon is cooking, drain the tomatillos and place them in the blender with the jalapenos, on-ion, cilantro leaves and garlic and blend until smooth (you will see the seeds).

Heat the tablespoon of oil in a medium saucepan and add the blended mixture when the saucepan gets hot, then, add the broth stir and bring the sauce to a simmer. Stir to prevent sticking, and simmer until the sauce is thick and leaves a coating on the back of a spoon.

Arrange the fish and asparagus on a plate and top the fish with tomatillo sauce and enjoy!

Marcie Seninsky is the Program Manager at The TrueU Weight Loss at Advanced Endocrinology & Weight Management, a physician supervised rapid weight loss program by Ritu Malik-Anand, M.D.

Dr Malik is Board Certified both in Endocrinology and Obesity Management,


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