About This Recipe
Baked Salmon in Foil with Asparagus is a simple oven-baked dish where salmon and asparagus are cooked together in a sealed foil packet. This method traps steam to gently cook the ingredients while preserving moisture and flavor.
Why You’ll Love This Recipe
- Requires minimal preparation time
- Uses only one pan for easy cleanup
- Combines lean protein and vegetables in a single dish
- Preserves nutrients through steam cooking
- Naturally gluten-free and adaptable to dietary preferences
Ingredients
- 4 salmon fillets (6 oz each)
- 1 lb fresh asparagus, trimmed
- 2 tbsp olive oil
- 1 lemon, thinly sliced
- 2 garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper
- Aluminum foil
Step by Step Instructions
- Preheat oven to 400°F (200°C)
- Cut four 12×18 inch foil sheets and place on work surface
- Divide asparagus evenly among foil sheets, arranging in center
- Drizzle asparagus with 1 tbsp olive oil and season with half the salt and pepper
- Place salmon fillets on asparagus beds
- Rub salmon with remaining olive oil, garlic, salt and pepper
- Top each fillet with 2-3 lemon slices
- Seal foil packets by bringing long edges together, folding down twice, then folding short ends inward
- Place packets on baking sheet and bake 15-18 minutes
- Carefully open packets (watch for steam) and check salmon flakes easily with fork
- Transfer contents to plates and serve immediately
FAQ
Can I use frozen salmon?
Thaw frozen salmon completely in refrigerator before using to ensure even cooking.
How do I trim asparagus?
Hold each spear at both ends and bend until it snaps at its natural breaking point.
Can I add other seasonings?
Basic salt and pepper can be supplemented with dried dill, paprika, or thyme if desired.
You Must Know
- Salmon is cooked when internal temperature reaches 145°F (62.8°C)
- Over-sealing foil may cause steam buildup and tearing
- Thicker asparagus spears may require 1-2 extra minutes cooking time
- Always place foil packets on baking sheet to catch potential leaks
Storage Tips
- Refrigerate leftovers in airtight container for up to 2 days
- Reheat in 350°F (175°C) oven for 5-8 minutes or microwave 1-2 minutes
- Do not freeze cooked asparagus as texture deteriorates
- Store salmon separately from asparagus for best results