Garlic Butter Salmon and Asparagus Foil Pack

A quick, one-pan dinner featuring tender baked salmon and crisp asparagus cooked in a rich garlic butter sauce with a touch of lemon. Perfect for weeknights or easy entertaining.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings
Dietary Tags: Low-Carb | Gluten-Free | Keto-Friendly

Ingredients

2 salmon fillets (about 6 oz each)
1 bunch asparagus, trimmed
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
3 cloves garlic, minced
Juice of ½ lemon (plus extra wedges for serving)
1 tablespoon fresh parsley, chopped
¼ teaspoon crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste

Instructions

Preheat Oven: Preheat to 400°F (200°C).
Prepare Foil Packs: Cut two large pieces of aluminum foil and place them on a baking sheet.
Arrange Ingredients: Place half the asparagus on one side of each foil sheet. Set a salmon fillet beside it.
Make Garlic Butter Sauce: In a small bowl, mix melted butter, olive oil, minced garlic, lemon juice, parsley, salt, pepper, and red pepper flakes.
Coat and Seal: Drizzle the sauce evenly over salmon and asparagus. Fold the foil edges to seal into packets.
Bake: Bake for 18–20 minutes or until salmon flakes easily with a fork and asparagus is tender.
Serve: Carefully open the foil (watch for steam), garnish with extra parsley and lemon wedges, and serve hot.

Notes

Use thick asparagus spears for even cooking.
If salmon fillets are very thick, bake for up to 22 minutes.
For added flavor, finish under the broiler for 1–2 minutes for a golden top.

Brief Introduction

This garlic butter salmon foil pack is one of those weeknight lifesavers—minimal cleanup, maximum flavor. It’s fresh, light, and full of nutrients, with perfectly flaky salmon and crisp asparagus bathed in buttery garlic-lemon sauce. Whether you’re cooking for two or meal prepping, it’s a go-to recipe that feels gourmet but takes just half an hour.

Step-by-Step Cooking Guide

Step 1: Prep the Foil and Oven

Lay out foil sheets on a baking tray. Preheat oven to 400°F (200°C). This ensures even heat when the packets go in.

Step 2: Assemble

Add asparagus on one side, salmon on the other. Keeping them close ensures both cook evenly in the steam.

Tip: Pat salmon dry with paper towels before seasoning—it helps it sear gently in its juices.

Step 3: Mix and Pour Sauce

Whisk together melted butter, olive oil, garlic, lemon juice, and parsley. Pour over the salmon and asparagus.

Tip: Reserve a teaspoon of the sauce to drizzle after baking for a glossy finish.

Step 4: Seal and Bake

Fold edges tightly, leaving a little room inside for steam circulation. Bake 18–20 minutes.

Troubleshooting: If asparagus seems undercooked, return foil loosely open for 3–5 more minutes.

Step 5: Serve

Open carefully (hot steam!) and add a squeeze of lemon before serving.

Ingredient Details and Substitution Tips

Salmon: Use skin-on or skinless fillets. If using frozen salmon, thaw fully before baking.
Substitute: Trout or cod works well for a lighter flavor.
Butter: Adds richness.
Substitute: Use ghee or vegan butter for dairy-free.
Olive Oil: Helps prevent butter from burning and keeps sauce balanced.
Substitute: Avocado oil or melted coconut oil.
Asparagus: Choose firm, bright-green stalks.
Alternative: Try green beans or broccoli florets for variety.
Lemon: Brightens the flavors and balances richness.
Alternative: Try lime or a splash of white wine.

Equipment Tip: No foil? Bake everything in a covered baking dish or wrap in parchment paper instead.

Recipe Variations and Serving Suggestions

Flavor Variations

Spicy Cajun Twist: Add 1 teaspoon Cajun seasoning to the garlic butter mixture.
Honey Garlic: Stir in 1 tablespoon honey for a sweet, caramelized glaze.
Herb Butter: Mix in dill, thyme, or basil for a fresh herbal aroma.

Dietary Variations

Vegan: Swap salmon for marinated tofu steaks or thick cauliflower slices.
Low-Sodium: Use unsalted butter and reduce added salt.

Serving Ideas

Serve this with:

Garlic mashed potatoes
Steamed jasmine rice
Orzo pasta tossed with olive oil and herbs
Pair with a crisp white wine like Sauvignon Blanc or a sparkling water with lemon.

Storage and Make-Ahead Information

Storage: Store leftovers in airtight containers for up to 3 days in the refrigerator.
Reheating: Warm gently in a 350°F oven for 10 minutes or microwave in 30-second intervals.
Make-Ahead: Assemble foil packs (uncooked) up to 12 hours in advance and refrigerate until baking time.
Freezing: Not recommended due to asparagus texture changes, but salmon alone can be frozen for up to 2 months.

Nutrition Facts (Per Serving)

Frequently Asked Questions (FAQs)

Q: Can I grill the foil packs instead of baking?
A: Yes! Grill over medium-high heat for 12–15 minutes, turning once halfway through.

Q: What if I don’t like asparagus?
A: Substitute with green beans, broccoli, or zucchini. Adjust cook time slightly depending on vegetable thickness.

Q: Can I use frozen salmon?
A: Yes, but thaw it overnight in the fridge before baking to ensure even cooking.

Q: How do I know the salmon is done?
A: It should flake easily with a fork and reach an internal temperature of 145°F (63°C).

Optional Personal Story or Additional Notes

This recipe was born on a busy weekday when I wanted something delicious with almost no cleanup. Wrapping everything in foil turned out to be genius—dinner cooked perfectly, and the kitchen stayed spotless. It’s now a go-to in my rotation, especially when I crave something light yet satisfying.

Do you have your own version of salmon foil packs? I’d love to hear your twist in the comments below.

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