Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce

Imagine tender, flaky salmon fillets bathed in a rich, aromatic lemon garlic butter sauce, all perfectly steamed inside a foil packet alongside vibrant green asparagus spears. Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce is a restaurant-quality meal that comes together with minimal effort and maximum flavor. The natural juices from the salmon combine with the zesty sauce to create an irresistible dish that’s both elegant and simple. You’ll learn how to create this foolproof one-pan wonder that’s perfect for busy weeknights yet impressive enough for special occasions.

Why You’ll Love This Recipe

This Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce is bound to become a regular in your dinner rotation for many compelling reasons. The foil-packet cooking method seals in moisture, resulting in perfectly tender salmon that flakes beautifully with just a touch of your fork. The contrast between the rich, buttery salmon and the crisp-tender asparagus creates a delightful textural experience in every bite.

The bright, tangy lemon garlic butter sauce infuses the entire dish with flavor without overwhelming the delicate taste of the fish. What’s more, this recipe is incredibly versatile – it works beautifully with any thickness of salmon fillet and can be customized to your preferred level of doneness.

Perhaps best of all, cleanup is virtually non-existent! The foil packets contain all the ingredients, meaning you won’t be scrubbing pans after dinner. From start to finish, this elegant meal takes less than 30 minutes, making it perfect for both weeknight dinners and special occasions when you want to impress without stress.

Ingredients

For this Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce, you’ll need:

• 4 salmon fillets (6 oz each), skin-on or skinless
• 1 lb fresh asparagus, woody ends trimmed
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced (about 1½ tablespoons)
• 1 lemon (zest and juice)
• 2 tablespoons fresh dill, chopped (plus extra for garnish)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes (optional)
• 4 large pieces of aluminum foil (about 12×18 inches each)

The salmon should be of even thickness for consistent cooking. Wild-caught salmon offers the best flavor, though farm-raised works well too. For the asparagus, choose spears of medium thickness – too thin and they’ll overcook, too thick and they’ll remain too firm when the salmon is done.

Pro Tips

Perfect Foil Packets: The key to successful foil packet salmon is creating a proper seal. Fold the foil over the ingredients, then fold and crimp the edges tightly to create a sealed pouch. This ensures the steam stays inside to cook everything evenly while keeping all those flavorful juices contained. Leave a small space above the ingredients for the steam to circulate.

Temperature Testing: For perfectly cooked salmon, use an instant-read thermometer inserted into the thickest part of the fillet. For medium-rare, aim for 120°F; medium is 125-130°F. Remember that the salmon will continue cooking for a few minutes after you remove it from the oven, so you can take it out just before it reaches your desired temperature. If you don’t have a thermometer, the salmon should flake easily with a fork when done.

Butter Infusion: For maximum flavor in your Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce, melt the butter and infuse it with garlic for 30-60 seconds before adding other ingredients. This blooms the garlic flavor without burning it, creating a more aromatic and flavorful sauce that will permeate both the salmon and asparagus during baking.

Instructions

Step 1: Prepare Your Work Area
Preheat your oven to 400°F (200°C). Lay out four large pieces of aluminum foil on your counter. The foil pieces should be large enough to fold over your salmon and asparagus with room to spare for sealing. If you’re concerned about the food sticking, you can lightly spray the center of each foil piece with cooking spray.

Step 2: Prepare the Lemon Garlic Butter Sauce
In a small saucepan, melt the butter over medium-low heat. Add the minced garlic and cook for about 30-60 seconds until fragrant but not browned. Remove from heat and stir in the lemon zest, lemon juice, chopped dill, salt, pepper, and red pepper flakes if using. This aromatic mixture will become the highlight of your Baked Salmon in Foil with Asparagus.

Step 3: Arrange the Asparagus
Divide the trimmed asparagus spears into four equal portions and arrange them in the center of each foil piece. Try to create a flat “bed” with the asparagus so the salmon can rest evenly on top. Season the asparagus lightly with a pinch of salt and pepper.

Step 4: Add the Salmon
Place one salmon fillet on top of each bed of asparagus. If your salmon has skin, place it skin-side down. Season the tops of the fillets with a little extra salt and pepper to taste.

Step 5: Add the Sauce and Seal
Spoon the lemon garlic butter sauce evenly over each salmon fillet, making sure some runs down to flavor the asparagus as well. Fold the sides of the foil over the salmon and asparagus, then fold and crimp the edges tightly to create a sealed packet. Leave a small space above the food for steam to circulate.

Step 6: Bake to Perfection
Place the foil packets on a baking sheet and bake in the preheated oven for 15-20 minutes. The exact cooking time will depend on the thickness of your salmon fillets and your desired level of doneness. For medium doneness, cook until the salmon reaches an internal temperature of 125-130°F.

Step 7: Serve and Garnish
Carefully open the foil packets (watch out for hot steam!), garnish with additional fresh dill and lemon slices if desired, and serve immediately. You can either transfer the contents to plates or serve directly in the opened foil packets for a rustic presentation.

Variations

Mediterranean Style: Transform your Baked Salmon in Foil with Asparagus by adding a Mediterranean twist. Before sealing the packets, add a few halved cherry tomatoes, pitted Kalamata olives, and crumbled feta cheese on top. Replace the dill with fresh oregano and add a sprinkle of dried thyme for an aromatic variation that transports you to the Greek isles.

Asian Fusion: For an Eastern-inspired take, swap the lemon garlic butter sauce for a mixture of soy sauce, honey, ginger, and a touch of sesame oil. Add thinly sliced scallions and julienned carrots alongside the asparagus. After baking, garnish with toasted sesame seeds and cilantro for a salmon foil packet dish with complex umami flavors.

Dairy-Free Option: This recipe is easily adapted for those avoiding dairy. Simply replace the butter with olive oil or ghee (if tolerated). The olive oil creates a lighter sauce that still complements the salmon and asparagus beautifully, while maintaining all the bright lemon and garlic flavors that make this dish special.

Storage and Serving

Properly stored, leftover Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce will keep in the refrigerator for up to 2 days. Allow the packets to cool completely before transferring the contents to an airtight container. To reheat, gently warm in a 275°F oven until just heated through, about 10-15 minutes, to avoid drying out the salmon. Alternatively, enjoy it cold in a salad for a delicious next-day lunch.

For an elegant dinner presentation, serve your salmon packets alongside a simple grain like quinoa or wild rice to soak up the delicious sauce. A crisp white wine such as Sauvignon Blanc or Pinot Grigio perfectly complements the lemony flavors in this dish.

For a complete meal, consider adding a light side salad dressed with a simple vinaigrette or crusty artisan bread for mopping up the remaining sauce. The versatility of this dish makes it suitable for everything from casual family dinners to sophisticated dinner parties.

FAQs

Can I make this recipe with frozen salmon?
Yes, but thaw the salmon completely in the refrigerator before cooking. Pat it dry with paper towels to remove excess moisture before placing it in the foil packets.

What if I don’t have fresh dill?
Dried dill works as a substitute at a ratio of 1 teaspoon dried for 1 tablespoon fresh. Alternatively, fresh parsley or chives make excellent substitutions.

Can I prepare these packets ahead of time?
You can assemble the packets up to 4 hours in advance and refrigerate them. Allow an extra 2-3 minutes of cooking time if baking directly from the refrigerator.

What other vegetables work well in these salmon packets?
Thinly sliced zucchini, bell peppers, green beans, or baby potatoes (pre-cooked for 5 minutes) all work beautifully alongside or instead of asparagus.

Is it necessary to use foil, or can I use parchment paper?
Parchment paper works well as an alternative. Create a packet by folding parchment around the ingredients and twisting the ends to seal. Parchment may create a slightly less steamy environment, so the vegetables might remain more crisp.

Conclusion

This Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce is comfort food at its finest — elegant yet effortless, with bright flavors that dance on your palate. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, proving that spectacular meals don’t require complicated techniques or hours in the kitchen. Whether you’re cooking for family or entertaining friends, this foolproof recipe delivers restaurant-quality results every time, wrapped up in a tidy little foil package that’s as easy to clean up as it is delicious to eat.

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