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
1. Preheat oven
Set to 400°F (200°C).
2. 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.
3. Season
Drizzle the olive oil evenly over both the salmon and asparagus. Sprinkle with salt and black pepper.
4. Make the garlic butter sauce
In a small bowl, mix melted butter, minced garlic, lemon juice, chopped parsley, and red pepper flakes (if using).
5. Pour the sauce
Spoon the lemon garlic butter mixture over the salmon and asparagus. Top each fillet with a thin lemon slice if desired.
6. 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.
7. 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.
8. 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).
9. 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,,,