Ingredients (Serves 2–3)
- 2 salmon fillets (6–8 oz / 170–225 g each), skin on or off
- 1 bunch asparagus, trimmed
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Juice of ½ lemon
- ½ teaspoon lemon zest
- Salt and black pepper, to taste
- ½ teaspoon paprika (optional, for color)
- Fresh parsley or dill, chopped (for garnish)
- Lemon slices (for topping)
Directions
🧈 1. Prepare the Lemon Garlic Butter Sauce
In a small bowl, whisk together:
melted butter + olive oil + minced garlic + lemon juice + lemon zest + paprika + salt + pepper.
Set aside — this fragrant sauce is your flavor base.
🐟 2. Assemble the Foil Packets
- Preheat oven to 400°F (200°C).
- Cut two large pieces of aluminum foil (enough to fully wrap each salmon fillet).
- Divide asparagus between the centers of each foil piece.
- Place a salmon fillet on top of the asparagus.
- Drizzle each with the lemon garlic butter sauce, making sure the fish and asparagus are well coated.
- Top with lemon slices.
🔥 3. Seal & Bake
- Fold the foil over the salmon and crimp edges tightly to seal.
- Place on a baking sheet and bake for 12–15 minutes, depending on thickness.
- Salmon should be just opaque and flake easily with a fork.
- Optional: open the foil and broil for 2–3 minutes for a light golden finish.
🍋 4. Serve
Carefully open the foil (watch for steam!) and transfer salmon and asparagus to a plate.
Drizzle with the remaining sauce from the foil, sprinkle with fresh parsley or dill, and serve with lemon wedges.
💡 Optional Add-Ons
- Add cherry tomatoes or thin lemon slices inside the packet for more flavor.
- For spice: a dash of crushed red pepper flakes.
- For richness: a teaspoon of honey or Dijon mustard mixed into the butter sauce.
🧠 Tips for Perfect Results
- Don’t overbake — salmon continues cooking slightly after removing from the oven.
- Use wild-caught salmon for best flavor.
- Foil packets can be prepped ahead and refrigerated up to 6 hours before baking.
