Baked Salmon Asparagus Foil Packs
This baked salmon with asparagus recipe combines healthy salmon fillets and fresh asparagus in foil packets for a quick, flavorful dinner that's easy to customize.
Ingredients
- 1 pound salmon fillets fresh or thawed
- 2 tablespoons vegetable broth or chicken broth
- 1.5 tablespoons fresh lemon juice to taste
- 1 tablespoon hot sauce such as Sriracha
- 4 teaspoons minced garlic about 4 cloves
- 3-4 tablespoons butter diced into small cubes, or ghee
- 2 tablespoons fresh chopped parsley or cilantro
- 1 pound medium-thick asparagus woody ends trimmed
Instructions
- Preheat your oven to 425ºF (220ºC) and prepare two sheets of heavy-duty aluminum foil, each measuring approximately 14 by 12 inches.
- In a small bowl, combine the broth, lemon juice, and hot sauce. Mix well and set aside.
- Season both sides of the salmon fillets generously with salt and pepper. Place them in the center of each foil sheet.
- Arrange the trimmed asparagus on one side of the salmon, following the orientation of the foil.
- Sprinkle minced garlic over both the salmon fillets and asparagus. Drizzle the broth mixture generously over the top.
- Distribute the diced butter evenly among the foil packets, placing it atop the salmon and asparagus.
- Wrap the foil tightly around the salmon and asparagus, ensuring some space inside for heat to circulate while cooking.
- Place the foil packets on a baking sheet and bake in the oven for 9 to 12 minutes, or until the salmon is cooked through.
- Carefully unwrap the packets, drizzle with additional lemon juice, and garnish with fresh parsley or cilantro before serving.
Notes
For a crispy texture, open the foil packets during the last 2 minutes and broil for a perfectly charred finish. The thickness of salmon fillets may vary; keep an eye on them toward the end of cooking, as thinner fillets cook faster. For extra flavor, you can add sliced lemon on top before wrapping the packets. Always use heavy-duty aluminum foil to prevent tearing while cooking.