Description
This Savory Baked Salmon in Foil with Asparagus & Lemon Butter recipe delivers a flavorful, healthy, and easy-to-make meal. Fresh salmon fillets are seasoned and baked in foil along with tender asparagus, garlic, and a zesty lemon butter sauce. The foil packet seals in moisture and infuses the fish and vegetables with bright, savory flavors, making it a perfect weeknight dinner option that requires minimal cleanup.
Ingredients
Scale
Salmon and Vegetables
- 4 fillets Salmon (Use fresh or frozen, high quality)
- 1 bunch Asparagus (Can be substituted with broccoli or zucchini)
- 1 tsp Salt
- 1 tsp Pepper
- 3 cloves Garlic (Freshly minced)
Sauce and Seasoning
- 2 tbsp Butter (Can substitute with olive oil or ghee)
- 1/4 cup Vegetable Broth (White wine can be a substitute)
- 2 tbsp Lemon Juice (Use fresh for best taste)
- 1 tsp Hot Sauce (Adjust to taste; paprika can be used instead)
Instructions
- Preheat the oven: Begin by setting your oven to 425°F (220°C) to ensure it’s at the right temperature when you’re ready to bake.
- Prepare foil sheets: Lay out 2 sheets of heavy-duty aluminum foil, each measuring approximately 14 x 12 inches. These will be used to create individual cooking packets.
- Mix sauce: In a small bowl, combine the vegetable broth, fresh lemon juice, and hot sauce to create a flavorful drizzle for the salmon and asparagus.
- Season salmon and arrange on foil: Sprinkle salt and pepper evenly over the salmon fillets. Place each fillet on the center of the prepared foil sheets, and arrange the asparagus spears alongside the salmon.
- Add garlic and sauce: Generously sprinkle the freshly minced garlic over the salmon fillets, then drizzle the broth-lemon-hot sauce mixture over both the salmon and asparagus to infuse flavor.
- Add butter: Dot small pieces of butter evenly over the salmon and asparagus, which will melt during baking and enrich the dish.
- Seal foil packets: Carefully fold the foil around the salmon and vegetables, sealing the edges tightly but leaving some space inside for steam to circulate and cook the ingredients evenly.
- Bake: Place the foil packets on a baking sheet and bake in the preheated oven for 9-12 minutes, depending on the thickness of the salmon fillets, until the fish is cooked through and flakes easily.
- Serve and garnish: Carefully open the foil packets to avoid steam burns. Serve the salmon and asparagus hot, garnishing with extra lemon juice and fresh herbs if desired.
Notes
- Fresh lemon juice is preferred to enhance the bright flavors of the dish.
- Butter can be replaced with olive oil or ghee for dairy-free options.
- Asparagus can be substituted with broccoli or zucchini for variety.
- Adjust the hot sauce or replace with paprika for milder seasoning.
- Be cautious when opening foil packets as hot steam will escape.
- Use heavy-duty foil to prevent tearing and leakage during baking.
