Foil Baked Salmon Asparagus
Salmon fillets and fresh asparagus baked together in sealed foil packets with a lemon garlic butter sauce.
Equipment
- Heavy duty aluminum foil
- Baking sheet
- Small mixing bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 4 salmon fillets about 6 ounces each, skin on or skinless
- 1 lb fresh asparagus woody ends trimmed
- 4 tbsp unsalted butter melted
- 2 tbsp lemon juice fresh
- 2 cloves garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- 4 lemon slices for topping
Instructions
Cooking
- Preheat. Heat the oven to 400 degrees F and tear off four sheets of foil.
- Mix. Whisk the butter, lemon juice, garlic, salt, and pepper.
- Pack. Set a fillet and a quarter of the asparagus on each sheet and spoon on the sauce.
- Seal. Top with lemon slices, fold the foil over, and crimp the edges closed.
- Bake. Bake 18 to 20 minutes until the salmon reaches 145 degrees F.
Notes
Substitutions: Green beans or zucchini can replace the asparagus, and lime juice can replace the lemon.
Tips: Fold thin tail ends under so each fillet cooks evenly.
Storage: Refrigerate leftovers in an airtight container for up to 3 days and reheat gently.
Nutrition is calculated for 1 of 4 servings and is an estimate.