This Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce is a perfect blend of simplicity, flavor, and nutrition. The salmon comes out moist and tender, while the asparagus adds a light crunch, all enveloped in a zesty, rich garlic lemon butter sauce. Wrapped in foil, this dish ensures minimal cleanup while keeping all the flavors locked in for a mouthwatering meal. Whether you’re hosting a dinner party or preparing a weeknight meal, this recipe is a crowd-pleaser that delivers both taste and health benefits.
Ingredients:
- 4 salmon fillets (6 oz each)
- 1 bunch of fresh asparagus, trimmed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup unsalted butter, melted
- 1 lemon, zest and juice
- 1 tablespoon fresh parsley, chopped (optional for garnish)
- Salt and pepper, to taste
- 1/2 teaspoon dried thyme or fresh thyme sprigs (optional)
- 1/4 teaspoon paprika (optional for added color and flavor)
- 1/2 teaspoon garlic powder (optional for extra flavor)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil to make cleanup easier.
- Prepare the Salmon: Lay the salmon fillets in the center of the foil. Drizzle with olive oil and season with salt, pepper, garlic powder (if using), and paprika. For extra flavor, you can sprinkle thyme or fresh thyme sprigs over the salmon.
- Prepare the Asparagus: On the same baking sheet or on a separate foil-lined tray, arrange the asparagus in a single layer. Drizzle with olive oil, and season with salt and pepper.
- Make the Garlic Lemon Butter Sauce: In a small bowl, whisk together the melted butter, minced garlic, lemon zest, and lemon juice. Pour the garlic lemon butter sauce evenly over the salmon fillets and asparagus, ensuring the flavors coat everything.
- Wrap in Foil: Carefully fold the edges of the foil over the salmon and asparagus to create a sealed packet. This helps lock in moisture and keeps the fish and veggies tender.
- Bake: Place the foil packets in the preheated oven and bake for 15-20 minutes, depending on the thickness of the salmon fillets. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The asparagus should be tender but still crisp.
- Serve: Carefully open the foil packet (watch out for steam). Garnish with fresh parsley and serve immediately, optionally with lemon wedges on the side.
- Enjoy: This dish pairs perfectly with rice, quinoa, or a fresh salad for a complete, healthy meal.