Ingredients
- 2–4 salmon fillets (6 oz each)
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: lemon slices for garnish
- Optional: chopped fresh dill or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Cut large sheets of foil—one for each salmon fillet.
- Place a salmon fillet in the center of each foil sheet. Arrange asparagus spears around the fish.
- Drizzle olive oil and lemon juice over salmon and asparagus.
- Sprinkle garlic, salt, and pepper evenly on top.
- Fold the foil into sealed packets, pinching the edges to seal well.
- Place foil packets on a baking sheet and bake for 15–20 minutes, depending on salmon thickness.
- Carefully open the packets (watch for steam), and garnish with lemon slices and herbs before serving.
Notes
- Add zucchini, cherry tomatoes, or bell peppers for extra veggies.
- Swap lemon and garlic for Dijon mustard, honey, or Italian seasoning.
- Add red pepper flakes for a bit of heat.
- Parchment paper can be used instead of foil.
- Grill foil packets on medium heat for the same cook time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with asparagus
- Calories: 375
- Sugar: 2g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 75mg
