🐟 Baked Salmon in Foil with Asparagus & Lemon Garlic Butter Sauce

A juicy, tender salmon fillet baked in foil with crisp asparagus, melted garlic butter, and fresh lemon slices. It’s healthy, quick, and ready in under 25 minutes!

🧂 Ingredients

For the Salmon & Asparagus

• 2 salmon fillets (6 oz each)

• 1 bunch asparagus, ends trimmed

• 1 tbsp olive oil

• Salt & black pepper (to taste)

Lemon Garlic Butter Sauce

• 3 tbsp unsalted butter, melted

• 2–3 garlic cloves, minced

• 1 tbsp lemon juice (fresh)

• 1 tsp lemon zest

• 1 tsp Dijon mustard (optional for flavor)

• 1 tbsp fresh parsley, chopped

• 1/4 tsp red pepper flakes (optional)

For Baking

• 2–4 lemon slices (for topping)

• Aluminum foil (heavy duty recommended)

👩‍🍳 Instructions

1. Preheat Oven

• Preheat oven to 400°F (200°C).

2. Prepare the Foil Packs

• Lay out 2 large sheets of foil.

• Place asparagus in the center of each sheet and drizzle with olive oil, salt, and pepper.

• Place one salmon fillet on top of the asparagus.

3. Make the Lemon Garlic Butter Sauce

In a small bowl, whisk together:

• Melted butter

• Garlic

• Lemon juice

• Lemon zest

• Dijon mustard (optional)

• Red pepper flakes

• Parsley

4. Add Sauce & Seal Foil

• Pour the lemon garlic butter sauce evenly over each salmon fillet.

• Top salmon with lemon slices.

• Fold the foil tightly into a sealed packet (but not pressing down on the salmon).

5. Bake

• Place packets on a baking sheet.

• Bake for 12–15 minutes, depending on thickness.

• For a more golden top, open the foil and broil for 2 minutes at the end.

6. Serve

• Carefully open foil (hot steam!).

• Serve salmon with asparagus and spoon extra sauce from the foil over the top.

🍋 Tips for Best Results

• Use heavy-duty foil to prevent tearing and keep juices in.

• Choose fresh, firm salmon for best flavor.

• For crispier asparagus, bake for 3 minutes before adding salmon.

• Overcooking salmon dries it out—check at 12 minutes first.

• Add extra herbs like thyme, dill, or rosemary for more aroma.

❓ Q/A — Frequently Asked Questions

Q: Can I use frozen salmon?

A: Yes—just thaw completely and pat dry before baking.

Q: Can I make this recipe without foil?

A: Yes! Use parchment paper packets or bake directly in a dish (but it won’t steam as much).

Q: How do I know salmon is done?

• It flakes easily with a fork

• Inside reaches 145°F (63°C)

• Color turns opaque pink

Q: Can I add other vegetables?

Absolutely! Try:

• Broccoli

• Green beans

• Cherry tomatoes

• Zucchini slices

Just cut into small pieces so they cook evenly.

Q: Can I prepare this ahead?

A: Yes—assemble foil packets up to 12 hours ahead and keep refrigerated.

Q: What can I serve with this?

• Garlic mashed potatoes

• Rice or quinoa

• Simple green salad

• Roasted potatoes.