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Easy Salmon and Asparagus Foil Packs Recipe

Easy Salmon and Asparagus Foil Packs

Tender salmon and crisp-tender asparagus bake together in individual foil packets with garlic, lemon, and Italian herbs. This easy one-pan fish dinner takes just 10–15 minutes to prepare.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 fillets, 5–6 ounces each Salmon fillets
  • 1 pound, woody ends trimmed Asparagus
Sauce and Seasoning
  • 4 tablespoons Unsalted butter, melted, or olive oil
  • 3 cloves, minced Garlic
  • 1 tablespoon Lemon juice
  • 1 thinly sliced Lemon
  • 1 teaspoon Italian seasoning, dried dill, or a combination
  • 1 teaspoon, divided Kosher salt
  • 1/2 teaspoon Black pepper
Optional Garnishes
  • 2 tablespoons, chopped Fresh parsley or dill
  • 1/4 teaspoon Paprika or red pepper flakes

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Tear off four large sheets of heavy-duty aluminum foil and place them on a work surface.
  2. Divide the asparagus among the foil sheets, arranging it in the center of each one. Season the vegetables with a little of the divided salt and pepper.
  3. Place one salmon fillet over each asparagus portion. In a small bowl, stir together the melted butter or olive oil, minced garlic, lemon juice, Italian seasoning or dill, remaining salt, and black pepper.
  4. Spoon or brush the garlic mixture over each salmon fillet. Add lemon slices and any optional parsley, dill, paprika, or red pepper flakes.
  5. Fold the foil over the salmon and asparagus, then crimp the edges tightly to seal each packet. Leave a little room inside the packet so steam can circulate around the food.
  6. Place the packets on a baking sheet and bake for 15–20 minutes. Thick salmon portions may require up to 22 minutes.
  7. Carefully open one packet because the escaping steam is very hot. Check that the salmon flakes easily and reaches 145°F (63°C) in the thickest part, then serve immediately.

Notes

Use asparagus spears of similar thickness for even cooking. If the asparagus is very thick, pre-bake it in the foil packets for about 5 minutes before adding the salmon, or trim and halve the spears lengthwise. Packets may be refrigerated after cooling and reheated gently, although the salmon is best served fresh.