Description
Baked salmon asparagus foil packs with lemon, garlic, and herbs. Easy, healthy, and delicious meal ready in no time!
Ingredients
Scale
- 4 salmon fillets (6 oz/170g each), skin-on or skinless
- 1 lb (450g) fresh asparagus, woody ends trimmed
- 4 tablespoons (56g) butter or olive oil
- 4 cloves garlic, minced (about 4 teaspoons)
- 2 lemons (1 sliced, 1 for juice and zest)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons fresh dill, chopped (or 1 teaspoon dried)
- ½ teaspoon paprika (optional)
- Heavy-duty aluminum foil (four 12×18-inch sheets)
Instructions
- Step 1: Prepare Your Workstation Preheat your oven to 400°F (204°C). Lay out four 12×18-inch sheets of heavy-duty aluminum foil on your counter. If using regular foil, double the sheets to prevent tearing. In a small bowl, combine the minced garlic, lemon zest, salt, pepper, dill, and paprika if using. Set this seasoning mixture aside.
- Step 2: Assemble The Base Layer Divide the trimmed asparagus spears into four equal portions and arrange them in the center of each foil sheet, creating a rectangular bed approximately the same size as your salmon fillets. Make sure all asparagus spears are facing the same direction for even cooking. Drizzle each asparagus bed with a teaspoon of olive oil or place small pieces of butter on top.
- Step 3: Prepare The Salmon Pat the salmon fillets dry with paper towels to ensure better seasoning adhesion and browning. Place each fillet on top of the asparagus bed, skin-side down if using skin-on salmon. Sprinkle the prepared seasoning mixture evenly over each fillet, gently pressing it into the flesh. Top each fillet with a teaspoon of butter or a drizzle of olive oil and 2-3 thin lemon slices.
- Step 4: Create The Foil Packets Bring up the sides of the foil and fold the edges together twice to create a seal, leaving some space above the food for heat circulation and steam. Do not wrap the foil tightly against the food – you want to create a tent-like structure. Seal the ends with double folds as well, ensuring there are no openings where steam could escape.
- Step 5: Bake To Perfection Place the salmon asparagus foil packs on a baking sheet and bake in the preheated oven for 15-18 minutes. The exact cooking time will depend on the thickness of your salmon fillets and your desired doneness. For a visual check without opening the packets, the foil should puff up slightly as steam builds inside.
- Step 6: Serve With Care Remove from oven and let the packets rest for 2 minutes. Be extremely cautious when opening the foil packs as hot steam will escape. You can either transfer the contents to dinner plates or serve directly in the opened foil packets for a rustic presentation. Squeeze fresh lemon juice over the top and garnish with additional fresh dill if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 foil pack
- Calories: 375 calories per serving
- Sugar: 3 grams
- Sodium: 650 mg
- Fat: 24 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 7 grams
- Fiber: 4 grams
- Protein: 34 grams
- Cholesterol: 95 mg