...
Go Back
–+ servings
A perfectly cooked and plated serving of baked salmon in foil with asparagus, garnished with lemon.

Perfect Baked Salmon in Foil with Asparagus

This effortless baked salmon in foil with asparagus recipe is a game-changer for busy weeknights. Enjoy perfectly cooked salmon and tender asparagus, all wrapped in a neat foil packet for minimal cleanup and maximum flavor in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner, Main Course
Calories: 412
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 6 oz skinless salmon fillets
  • 1 lb asparagus, tough ends trimmed
  • 2 ½ Tbsp olive oil
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 1 lemon, thinly sliced
  • Fresh dill sprigs, or chopped fresh thyme, rosemary, or parsley

Equipment

  • Aluminum foil (heavy-duty is preferred for sturdy packets)
  • large baking sheet
  • Small mixing bowl
  • Measuring spoons
  • Sharp knife and cutting board

Method
 

Prep Oven & Foil
  1. Preheat your oven to 400 degrees F. Cut four sheets of aluminum foil, each about 14-inches long. This size is ideal for creating individual foil packets.
Prepare Asparagus
  1. Divide the trimmed asparagus into four equal portions, with roughly 8 spears per packet. Layer these portions neatly in the center of each length of foil.
Make Garlic Oil
  1. In a small bowl, stir together the olive oil and minced garlic until well combined. This aromatic oil will infuse both the asparagus and salmon with flavor.
Season Asparagus
  1. Drizzle approximately 1 teaspoon of the garlic oil mixture over each portion of asparagus. Sprinkle generously with salt and freshly ground black pepper to taste.
Season Salmon
  1. Rinse your salmon fillets under cold water and pat them thoroughly dry with paper towels to ensure crispy edges if you choose to broil later. Season the bottom of each fillet with salt and pepper.
Assemble Packets
  1. Carefully layer one seasoned salmon fillet over each portion of prepared asparagus on the foil.
Flavor Salmon
  1. Drizzle another 1 teaspoon of the remaining olive oil mixture over the top of each salmon fillet. Season the top with additional salt and pepper. Place about 2 fresh dill sprigs and 2 thin lemon slices on top of each fillet. If you're using fresh thyme or rosemary, use about 3/4 teaspoon per fillet; for fresh parsley, use about 1 1/2 teaspoons.
Seal Packets
  1. Bring the long sides of the foil inward over the salmon. Tightly fold the top and bottom edges of the foil to completely enclose the salmon and asparagus, creating a sealed packet. Ensure the seal is tight to trap steam.
Bake
  1. Arrange the foil pouches in a single layer on a large baking sheet. Bake in the preheated oven for 20 to 30 minutes. Thinner fillets will cook faster, while thicker ones will require more time.
Serve
  1. Carefully unwrap each foil packet. Be mindful of the hot steam escaping. Serve your delicious baked salmon in foil with asparagus immediately.

Nutrition

Calories: 412kcalCarbohydrates: 7gProtein: 35gFat: 22gSaturated Fat: 3gCholesterol: 116mgSodium: 96mgFiber: 3gSugar: 2g

Notes

Opt for quality skinless salmon fillets and firm asparagus. Adjust cooking for spear thickness; salmon is done at 145°F internal temp. Enhance with honey, Parmesan, or pepper flakes. Store leftovers up to 3 days. Serve with rice, quinoa, or a fresh salad.

Tried this recipe?

Let us know how it was!