1 packet Ina Paarmans Kitchen Lemon and Herb Cook and Coat sauce
4 fillets bones and skinless salmon
10 – 15 Asparagus stems
Separate the sauce into 2 bowls.
Brush the salmon with 1 half of the sauce and then season with salt, pepper and garlic powder.
Grill salmon for 5 – 7 minutes on each side or bake on 180, uncovered for 20 minutes.
Season Asparagus with olive oil, salt, pepper and garlic powder and then grill for 5 -7 minutes.
Heat up the 2nd half of the sauce to serve as a dipping sauce.