Baked Salmon and Asparagus in Foil
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
American
Baked Salmon and Asparagus in Foil
Description
This recipe combines salmon fillets and fresh asparagus wrapped in individual foil packets. The asparagus is coated with olive oil, minced garlic, salt, and pepper, then topped with salmon seasoned similarly and garnished with lemon slices and fresh herb sprigs such as dill or parsley. Baking at 400°F gently steams the ingredients inside the foil, creating tender salmon with a flaky texture and asparagus that remains crisp-tender.
The lemon slices add brightness, while the herbs provide fresh, aromatic notes without overpowering the delicate salmon. This foil-baking technique minimizes cleanup and helps retain moisture, making it an efficient way to prepare a balanced, healthy meal.
Serve the foil packets directly or carefully remove the salmon and asparagus to plate alongside rice, potatoes, or a light salad. Variations include swapping herbs, adding honey for sweetness, or including a sprinkle of Parmesan cheese for extra flavor complexity.
Ensure thinner salmon fillets are monitored for doneness earlier to prevent overcooking. The foil packets can be customized with different citrus slices like lime or orange for varied flavor profiles.
Ingredients
- 4 (6 oz) salmon skinless fillets
- 1 lb asparagus , tough ends trimmed
- 2 1/2 Tbsp olive oil
- 2 cloves garlic , minced
- salt freshly ground
- black pepper freshly ground
- 1 lemon , thinly sliced
- dill or chopped fresh thyme, rosemary or parsley, fresh sprigs
Instructions
- Preheat oven to 400 degrees F. Cut four sheets of aluminum foil about 14-inch long. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil.
- In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus.
- Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste. Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp).
- Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
- Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 20 - 30 minutes (thinner fillets near lesser time, thicker fillets near greater time). Unwrap and serve warm.
Notes
- Fresh herbs like dill, tarragon, basil, thyme, or parsley can be used to vary flavor.
- A drizzle of honey adds a subtle sweetness to the dish.
- Grated Parmesan cheese can be sprinkled on before baking for added flavor.
- Add red pepper flakes if you want a mild heat.
- Lemon slices can be replaced with orange or lime slices to alter the citrus notes.
User Reviews
Overall Rating
4.8
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