Baked Salmon in Foil with Asparagus & Garlic Butter

Ingredients

For the Salmon

• 4 salmon fillets, approximately 5–6 ounces each
• 1 pound fresh asparagus, trimmed
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, finely minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• Lemon wedges, for serving

Optional Garnishes

• Fresh dill
• Extra parsley
• Red pepper flakes
• Fresh lemon slices
• Grated Parmesan cheese

Instructions

1. Preheat the Oven

1. Preheat your oven to 400°F (200°C) .
2. Allow the oven to fully preheat before assembling the foil packets. A properly heated oven helps the salmon cook evenly and allows the asparagus to become tender without becoming overly soft.
3. For easier cleanup, you can place a large baking sheet underneath the foil packets. This also makes transferring the packets into and out of the oven easier.

2. Prepare the Garlic Butter

1. In a small bowl, combine the melted butter, minced garlic, lemon juice, lemon zest, Italian seasoning, paprika, salt, and black pepper.
2. Whisk everything together until evenly combined.
3. The garlic butter provides most of the flavor for this dish. Fresh garlic gives the salmon a stronger, more aromatic flavor than garlic powder, while lemon adds brightness that balances the richness of the butter.
4. Set the mixture aside while you prepare the salmon and asparagus.

3. Prepare the Asparagus

1. Wash the asparagus and pat it dry.
2. Trim approximately 1–2 inches from the woody ends of the asparagus stalks. The ends can be tough and fibrous, so removing them gives you a more tender result.
3. Place the asparagus in a bowl and toss it with the olive oil and a small pinch of salt and pepper.
4. Arrange the asparagus in the center of each piece of foil, creating a bed for the salmon.

4. Prepare the Salmon

1. Pat the salmon fillets dry with paper towels.
2. Removing excess moisture helps the seasoning stick to the fish and encourages better browning.
3. Place one salmon fillet on top of each portion of asparagus.
4. Season the salmon lightly with salt, black pepper, and paprika.
5. Spoon the prepared garlic butter generously over each salmon fillet. Allow some of the butter to run over the asparagus as well.
6. For an extra lemony flavor, place a thin lemon slice on top of each fillet.

5. Fold the Foil Packets

1. Cut four large pieces of heavy-duty aluminum foil.
2. Place the asparagus and salmon in the center of each piece.
3. Bring the long sides of the foil together over the salmon and fold them tightly to create a sealed packet. Fold the short ends upward and inward to keep the butter and cooking juices inside.
4. Do not wrap the packets so tightly that they press against the salmon. Leave a little space inside each packet so steam can circulate around the food.

6. Bake the Salmon

1. Place the foil packets on a baking sheet.
2. Transfer them to the preheated oven and bake at 400°F (200°C) for approximately 15–20 minutes .
3. The exact cooking time depends on the thickness of the salmon fillets.
4. Thinner fillets may be ready closer to 12–15 minutes, while thicker pieces may require closer to 20 minutes.
5. The salmon should be opaque and should separate easily with a fork. For food safety, check the thickest part of the fish with a food thermometer; the FDA recommends 145°F (63°C) for salmon.

7. Open the Packets Carefully

1. Remove the baking sheet from the oven.
2. Allow the packets to rest for approximately 2–3 minutes .
3. Carefully open the foil because hot steam will escape when the packets are opened.
4. Avoid placing your face directly over the packet while opening it.
5. Transfer the salmon and asparagus to serving plates and spoon some of the garlic butter juices from the foil over the top.

8. Garnish and Serve

1. Finish each portion with fresh chopped parsley and a squeeze of lemon juice.
2. For additional flavor, add fresh dill, a pinch of red pepper flakes, or a few extra lemon slices.
3. Serve immediately while the salmon is warm and juicy.

Nutrition

Calories: 465 kcal · Protein: 40 g · Fat: 31 g · Carbohydrates: 7 g · Saturated Fat: 10 g · Fiber: 3 g · Sugar: 3 g · Sodium: 420 mg