Description
Dinner just got easier! This salmon and asparagus foil packet is your ticket to a flavor-packed meal with zero cleanup. Weeknight cooking never tasted so good.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 400°F (200°C). Lay out four large pieces of aluminum foil on your counter.
- In a small saucepan, melt butter over medium-low heat. Add minced garlic and cook for 30-60 seconds until fragrant. Remove from heat and stir in lemon zest, lemon juice, dill, salt, pepper, and red pepper flakes.
- Divide trimmed asparagus into four portions and arrange in the center of each foil piece. Season lightly with salt and pepper.
- Place one salmon fillet on top of each bed of asparagus, skin-side down if applicable. Season with additional salt and pepper.
- Spoon the lemon garlic butter sauce evenly over each salmon fillet. Fold the foil over the salmon and asparagus, then fold and crimp edges tightly to create sealed packets.
- Place the foil packets on a baking sheet and bake for 15-20 minutes, depending on the thickness of your salmon and desired doneness.
- Carefully open packets (beware of hot steam), garnish with additional dill if desired, and serve immediately.