Salmon and Asparagus Baked in Foil with Zesty Lemon Garlic Butter
Ingredients (Serves 2–4)
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2–4 salmon fillets (about 6 oz each, skin on or off)
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1 bunch asparagus, trimmed
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4 tablespoons butter, melted
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3–4 cloves garlic, minced
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1 lemon (zested and sliced)
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1 tablespoon fresh lemon juice
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1 teaspoon Italian seasoning
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Salt and black pepper, to taste
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Optional garnish: fresh parsley or dill
Instructions
1. Preheat Oven
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Preheat oven to 400°F (200°C).
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Line a baking sheet with large sheets of foil.
2. Prepare the Lemon Garlic Butter
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In a small bowl, mix:
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Melted butter
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Minced garlic
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Lemon zest
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Lemon juice
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Italian seasoning
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Salt and pepper
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3. Assemble the Foil Packs
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Place salmon fillets in the center of each foil sheet.
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Arrange asparagus alongside the salmon.
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Drizzle generously with the lemon garlic butter.
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Add lemon slices on top of the salmon.
4. Seal & Bake
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Fold foil over the salmon and asparagus, sealing tightly.
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Bake for 15–18 minutes, or until salmon flakes easily with a fork.
5. Optional Broil
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Carefully open foil and broil for 2–3 minutes for a golden finish (watch closely).
6. Serve
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Garnish with fresh parsley or dill.
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Serve straight from the foil or plate with extra sauce spooned on top.
Q & A (Frequently Asked Questions)
Q: Can I use frozen salmon?
A: Yes. Thaw completely and pat dry before cooking for best results.
Q: How do I know when the salmon is done?
A: The salmon should flake easily and reach an internal temperature of 145°F (63°C).
Q: Can I make this on the grill?
A: Absolutely! Grill foil packets over medium heat for 12–15 minutes, turning once.
Q: Is this recipe keto-friendly?
A: Yes! It’s low-carb, high-fat, and perfect for keto or low-carb diets.
Q: What can I substitute for asparagus?
A: Green beans, zucchini, broccoli, or Brussels sprouts work well.
Q: Can I prep this ahead of time?
A: Yes. Assemble foil packets up to 24 hours ahead and refrigerate until ready to bake.
Q: Can I add extra flavor?
A: Try red pepper flakes, Dijon mustard, or a splash of white wine in the butter sauce.