1 bunch asparagus, rinsed, trimmed
4 pieces parchment paper (or aluminum foil sheets)
4 (6 oz) salmon fillets, 1 1/2 inch thick
1 c. pistachios, shelled, roughly chopped
2 Tbsp. chopped basil
2 garlic cloves, minced
2 Tbsp. unsalted H-E-B Butter, divided
1 lime, quartered
Preheat oven to 400°F.
Divide asparagus evenly among parchment paper. Place salmon fillets, skin side down, over asparagus.
Top each salmon fillet with pistachios, basil, garlic, and 1 tsp. butter. Fold parchment paper into a pouch.
Bake 10-12 minutes or until fillets are just opaque in the center.
Serve with lime wedge. Salt to taste.
Calories: 450, Total Fat: 8g, Saturated Fat: 8g, Sodium: 280mg, Carbohydrates: 12g, Dietary Fiber: 5g, Protein: 29g