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Garlic Dijon Shrimp and Salmon Foil Packs

Garlic Dijon shrimp and salmon foil packs bake with asparagus and lemon in a 425°F oven for an easy seafood dinner. The sealed packets keep the salmon tender and the shrimp juicy, with a buttery mustard sauce in every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
resting 2 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the garlic-Dijon butter
  • 4 tbsp unsalted butter melted
  • 2 tbsp Dijon mustard
  • 2 cloves garlic minced
  • 1 tbsp lemon juice
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the foil packs
  • 1 lb asparagus thin; woody ends trimmed and cut into 2-inch pieces
  • 1 lb salmon fillet skinless; cut into 4 portions about 1 inch thick
  • 1 lb shrimp large, raw (16 to 20 per pound), peeled and deveined
  • 1 lemon thinly sliced

Equipment

  • 1 rimmed 18x13-inch sheet pan

Method
 

Make the garlic-Dijon butter
  1. Whisk the melted butter, Dijon mustard, garlic, lemon juice, kosher salt, and black pepper in a small bowl.
Assemble and bake the foil packs
  1. Preheat the oven to 425°F and set a rimmed 18x13-inch sheet pan nearby.
  2. Lay out four 18x12-inch sheets of heavy-duty foil and divide the asparagus among them.
  3. Top the asparagus with the salmon, shrimp, and lemon slices.
  4. Spoon the garlic-Dijon butter evenly over everything.
  5. Fold the foil over the ingredients and tightly crimp the edges to seal each packet, leaving a little room inside for steam.
  6. Arrange the packets on the sheet pan and bake for 12 to 15 minutes.
  7. Let the packets rest for 2 minutes.
  8. Carefully open the packets away from your face and check that the salmon reaches 145°F in the center and the shrimp are opaque and firm, or 145°F.
  9. If needed, reseal the packets and bake for 2 more minutes before checking again.

Notes

For best texture, check the seafood at the lower end of the baking time to avoid overcooking. Refrigerate leftovers for up to 3 days; freezing is not recommended for the best texture. For a dairy-free swap, use a plant-based butter alternative.