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Salmon and Asparagus Foil Packets Recipe

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3.9 from 65 reviews

  • Author: Sara
  • Total Time: 28 minutes
  • Yield: 4 servings
  • Diet: Low Fat

Description

Salmon and Asparagus Foil Packets offer an easy and flavorful dinner that’s perfectly moist and tender. Fresh salmon fillets and crisp asparagus are combined with lemon, garlic, and simple seasonings, then baked together in a sealed foil packet to lock in juices and flavors. This one-pan meal ensures minimal cleanup while delivering bright, fresh taste and a nutritious balance of protein and veggies.

Ingredients

Fish

  • 4 salmon fillets (about 6 oz each)

Vegetables

  • 1 bunch fresh asparagus, trimmed
  • 2 cloves garlic, minced
  • 1 lemon, sliced

Seasonings & Fats

  • 2 tablespoons olive oil
  • 2 tablespoons butter (or olive oil for dairy-free)
  • 1 teaspoon paprika
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to ensure it’s ready for baking the salmon and asparagus packets.
  2. Prepare foil packets: Cut large sheets of heavy-duty foil, enough to wrap each salmon fillet individually. Place one salmon fillet in the center of each foil sheet.
  3. Trim asparagus: Snap or cut off the woody ends of the asparagus stalks to ensure they cook tender and evenly.
  4. Arrange asparagus: Lay the trimmed asparagus stalks around each salmon fillet in the foil.
  5. Season the packets: Drizzle olive oil over the salmon and asparagus. Sprinkle minced garlic, paprika, salt, and black pepper evenly across the ingredients. Add a small pat of butter on top of each salmon fillet.
  6. Add lemon slices: Place several lemon slices over each salmon fillet to add fresh, bright flavor while baking.
  7. Seal packets: Fold the foil tightly around the salmon and asparagus, creating sealed packets to lock in moisture during cooking.
  8. Bake: Arrange the foil packets on a baking sheet and bake in the preheated oven for 18 minutes, or until the salmon is opaque and flakes easily with a fork, and the asparagus is tender.
  9. Carefully open packets: Remove from oven and carefully open each foil packet to avoid hot steam burns.
  10. Garnish and serve: Sprinkle chopped fresh parsley and an extra squeeze of lemon juice over the salmon and asparagus before serving.

Notes

  • You can add cherry tomatoes, sliced zucchini, or thinly sliced bell peppers for extra vegetables in the foil packets.
  • Replace butter with additional olive oil for a lighter, dairy-free version.
  • Fresh dill, thyme, or rosemary can be added for extra herbaceous flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently to avoid drying out the salmon.
  • Frozen salmon can be used if fully thawed and patted dry before cooking.
  • You can grill the foil packets as an alternative cooking method using a preheated grill.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://sarasplate.com/salmon-and-asparagus-foil-packets-recipe/