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Baked salmon in foil with asparagus on a plate

Foil-Baked Salmon with Asparagus

This foil-baked salmon is quick, easy, and packed with flavor. Tender salmon steams with lemon and garlic butter while asparagus roasts in the packet, ensuring minimal cleanup and maximum taste.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Salmon and Asparagus
  • 4 pieces salmon fillets Choose fillets of similar thickness for even cooking.
  • 1 bunch asparagus, trimmed Thin spears cook faster; slice thick ones in half lengthwise.
  • 4 tablespoons butter, melted Substitute olive oil for a dairy-free option.
  • 4 cloves garlic, minced Use room-temperature butter for better emulsification.
  • 1 piece lemon, sliced A light hand with salt keeps the lemon flavor bright.
  • to taste Salt and pepper
  • as needed Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Tear four sheets of aluminum foil, each large enough to fold into a sealed packet.
  3. Divide the trimmed asparagus among the foil sheets and lay a salmon fillet on top of each bundle.
  4. In a small bowl, mix the melted butter with the minced garlic.
  5. Spoon or drizzle the garlic butter evenly over each salmon fillet and asparagus bed.
  6. Place 2 or 3 thin lemon slices on each fillet and season with salt and pepper to taste.
  7. Fold the foil up and over the salmon to make a sealed packet, leaving a little room above the fish.
  8. Arrange the packets on a baking sheet and bake for 20 minutes, adding an extra 3 to 5 minutes for thicker fillets.
Serving
  1. Carefully open each packet away from your face to release hot steam.
  2. Garnish with chopped parsley and serve immediately.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 8gProtein: 34gFat: 20gSaturated Fat: 10gSodium: 400mgFiber: 4gSugar: 1g

Notes

To achieve a crispier top, open the packet for the last 3 to 5 minutes of baking and switch to broil briefly. Always ensure leftovers are stored properly and reheated to at least 165°F (74°C).

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