Description
A healthy, flavorful one-pan meal where salmon and asparagus are baked together in foil with a garlicky lemon butter sauce. This recipe is easy, quick, and produces tender, perfectly cooked salmon every time.
Introduction
This baked salmon recipe is perfect for a weeknight dinner or a special occasion. Wrapping the salmon and asparagus in foil locks in moisture and flavor, while a simple garlic lemon butter sauce enhances the natural richness of the fish. Topped with Parmesan cheese and fresh parsley, it’s a balanced and delicious meal with minimal cleanup.
Why You’ll Love This Recipe
- Minimal prep and cleanup thanks to foil baking
- Juicy, tender salmon infused with bright lemon and garlic flavors
- A healthy, protein-packed meal with fresh vegetables
- Easily customizable with herbs, spices, or other vegetables
Ingredients
- 4 salmon fillets, skinless
- 1 pound (454 g) asparagus tips
- 1/3 cup (75 g) melted butter
- 1/3 cup (125 ml) fresh lemon juice
- 4 garlic cloves, minced
- 2 tsp (10 ml) chopped fresh parsley
- Salt and pepper, to taste
- 2/3 cup (65 g) grated Parmesan cheese
- Lemon wedges and parsley for garnish
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Prepare a large sheet of aluminum foil, approximately 12×18 inches (30×45 cm) per salmon fillet.
Step 2: Prepare the Salmon and Asparagus
Place each salmon fillet in the center of its foil sheet. Divide the asparagus evenly into four portions and arrange around the salmon fillets.
Step 3: Make the Garlic Lemon Butter Sauce
In a small bowl, combine the melted butter, lemon juice, minced garlic, and chopped parsley. Stir until well mixed.
Step 4: Assemble the Foil Packets
Pour the garlic lemon butter sauce evenly over the salmon and asparagus. Season with salt and pepper to taste. Sprinkle 2–3 tablespoons of grated Parmesan cheese over each fillet.
Step 5: Seal the Foil Packets
Fold the foil over the salmon and asparagus, sealing the edges tightly to create a closed packet.
Step 6: Bake
Place the foil packets on a baking sheet and bake in the preheated oven for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Step 7: Serve
Carefully open the foil packets, avoiding steam. Transfer to plates or serve directly in the foil. Garnish with additional parsley and lemon wedges.
Tips for the Best Results
- Ensure the foil is sealed well to trap steam and cook the salmon evenly.
- Use fresh asparagus for the best texture; trim the woody ends before baking.
- For extra flavor, add a few slices of lemon on top of the salmon before sealing.
- You can swap Parmesan cheese for feta or skip it for a lighter version.
Variations
- Add cherry tomatoes or thinly sliced bell peppers around the salmon for more color and flavor.
- Use different herbs such as dill, thyme, or basil instead of parsley.
- Try a honey mustard glaze in place of the garlic lemon butter for a sweet-savory twist.
Serving Suggestions
- Serve with steamed rice, quinoa, or mashed potatoes.
- Pair with a crisp green salad or roasted vegetables.
- Enjoy with a chilled white wine such as Sauvignon Blanc or Chardonnay.
Storage Tips
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in the oven at 350°F (175°C) until warmed through.
- Avoid reheating in the microwave if possible, as the salmon may dry out.
Nutrition Information (Approx. per serving)
- Calories: 380 kcal
- Protein: 34 g
- Carbohydrates: 5 g
- Fat: 24 g
- Fiber: 2 g
Frequently Asked Questions
Q: Can I cook this without foil?
A: Yes, place salmon and asparagus on a baking sheet and drizzle with the sauce, but cover with parchment paper to prevent drying.
Q: How do I know when the salmon is done?
A: The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).
Q: Can I prep this ahead of time?
A: Yes, assemble the foil packets in advance and store in the fridge for up to 24 hours before baking.