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Baked Salmon in Foil Packs with Asparagus

Baked salmon in foil packs with asparagus cooks in the oven with garlic, melted butter, and lemon for tender fish and crisp-tender vegetables. Each packet seals in the flavors and makes serving simple.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting 2 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb asparagus woody ends trimmed
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 salmon 6-ounce fillets, skinless, about 1 inch thick
  • 2 cloves garlic minced
  • 4 tbsp unsalted butter melted
  • 1 lemon thinly sliced

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Cut four 12x18-inch sheets of heavy-duty aluminum foil.
  3. Toss the asparagus with the olive oil and half of the salt and pepper.
  4. Divide the asparagus among the centers of the foil sheets.
  5. Place one salmon fillet on each bed of asparagus and season with the remaining salt and pepper.
  6. Top each fillet with one-quarter of the garlic, 1 tablespoon melted butter, and lemon slices.
  7. Bring the long sides of each foil sheet together and fold them over twice.
  8. Fold the ends closed to seal each packet, leaving a little room around the food.
  9. Arrange the packets on a rimmed baking sheet.
  10. Bake for 15 to 20 minutes, until the thickest part of each fillet reaches 145°F on an instant-read thermometer.
  11. Let the packets rest for 2 minutes.
  12. Carefully open them away from you to release the steam.

Notes

For tender salmon, check the thickest part with an instant-read thermometer and remove the packets once it reaches 145°F. Refrigerate leftovers for up to 3 days; freezing is possible, though the salmon may lose some texture. For a dairy-free option, replace the butter with olive oil.