Servings
Font
Back
0 from 249 votes

Herb Butter Salmon and Asparagus Foil Packs

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 286 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. In a small bowl mix butter, Italian seasoning, and garlic. Drop large dollops of the herb butter on top of the salmon and asparagus.
  3. 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.
  4. 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

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

% 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.