Herb Butter Salmon and Asparagus Foil Packs
User Reviews
4.9
249 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4 servings
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Calories
286 kcal
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Course
Main Course
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Cuisine
American
Herb Butter Salmon and Asparagus Foil Packs
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Easy, healthy, garlic Herb Butter Salmon and Asparagus Foil Packs are a quick-and-tasty 30-minute meal for summer nights, camping, and cookouts. The flaky salmon and tender asparagus will melt in your mouth!
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Ingredients
- 4 boneless skineless salmon fillets
- salt and pepper to taste
- 1 pound asparagus ends trimmed
- 1 lemon thinly sliced, (plus additional wedges for garnish)
- ½ cup butter at room temperature
- 3 teaspoons Italian seasoning or Herbs de Provence, see note
- 3 teaspoons minced garlic
- fresh thyme or parsley, for garnish
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Instructions
- Season salmon generously with salt and pepper on both sides. Arrange one salmon fillet and 1/4 of the asparagus in the center of one 12x12 inch piece of foil. Repeat with remaining salmon and asparagus on 3 other pieces of foil. Slide lemon slices under the salmon and asparagus.
- In a small bowl mix butter, Italian seasoning, and garlic. Drop large dollops of the herb butter on top of the salmon and asparagus.
- Fold the foil tightly around the salmon and asparagus, being sure to seal the ends together tightly so the juices and butter doesn't run out while cooking. Grill over medium high heat for 6-8 minutes on each side, OR bake at 400 degrees for 20 minutes, until asparagus is tender and salmon is flaky.
- Drizzle fresh lemon juice over the top and serve immediately.
Notes
- These foil packs can easily be made in the oven instead of on the grill. Preheat oven to 400 degrees and place foil packs directly on your oven rack (positioned in about the center of the oven) or on a sheet pan, and bake for about 15 minutes til salmon is opaque and asparagus is tender. For a little added color you can open the foil packs and broil for 1-2 minutes!
- My secret weapon is Herbs de Provence - get yourself a bottle (or make your own blend!) and anytime you read "Italian seasoning" in a recipe, simply swap it out for the same amount of Herbs de Provence. This is a little trick that really takes the flavors of the dish to the next level.
- You don't have to trim the ends of your asparagus, but I tend to find that the cut ends are a little tough so I like to trim about 1/2 inch off before proceeding with the recipe. This ensures the entire cooked asparagus is nice and tender.
- Easily swap out the asparagus for other veggies like broccoli florets or bell peppers if you prefer!
Nutrition Information
Show Details
Calories
286kcal
(14%)
Carbohydrates
7g
(2%)
Protein
37g
(74%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Cholesterol
97mg
(32%)
Sodium
109mg
(5%)
Potassium
1112mg
(32%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
975IU
(20%)
Vitamin C
7mg
(8%)
Calcium
86mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 37g | 74% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 97mg | 32% |
| Sodium | 109mg | 5% |
| Potassium | 1112mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 975IU | 20% |
| Vitamin C | 7mg | 8% |
| Calcium | 86mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
249 reviews
Excellent
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