Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce
Ingredients (Serves 2)
2 salmon fillets (about 6 oz each, skinless or skin-on)
1 bunch of asparagus, ends trimmed
2 tablespoons olive oil
Salt & black pepper to taste
3 tablespoons unsalted butter, melted
4 cloves garlic, finely minced
Juice of 1 lemon + extra lemon slices for garnish
1 tablespoon chopped fresh parsley (or dried if needed)
Optional: pinch of crushed red pepper flakes for some heat
Instructions
- Preheat oven
Set to 400°F (200°C).
- Prep foil packets
Tear two large pieces of aluminum foil (about 12×16 inches each). Place each salmon fillet in the center of its own foil sheet. Arrange trimmed asparagus beside the salmon.
- Season
Drizzle the olive oil evenly over both the salmon and asparagus. Sprinkle with salt and black pepper.
- Make the garlic butter sauce
In a small bowl, mix melted butter, minced garlic, lemon juice, chopped parsley, and red pepper flakes (if using).
- Pour the sauce
Spoon the lemon garlic butter mixture over the salmon and asparagus. Top each fillet with a thin lemon slice if desired.
- Wrap it up
Fold the sides of the foil over the salmon and asparagus to form a sealed packet—make sure it’s tight so steam stays in while baking.
- Bake
Place foil packets on a baking sheet and bake for 18–20 minutes, or until salmon flakes easily with a fork. Thicker fillets may need an extra 2–3 minutes.
- Optional – broil for a finish
Open the foil and broil on high for 1–2 minutes for a slightly crisp top (watch closely to avoid burning).
- Serve
Carefully open the foil (hot steam alert!), plate everything up, and garnish with more parsley and lemon slices. Serve hot!
Perfect with:
Garlic rice
Quinoa or couscous
Crusty bread to soak up that buttery sauce.