Baked Salmon in Foil Packs with Asparagus
Juicy salmon and tender asparagus sealed in foil with garlic butter and lemon. Ready in 25 minutes with almost zero cleanup — perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 salmon fillets about 6 oz each, skin-on or skinless; wild-caught preferred
- 1 lb asparagus spears medium thickness, woody ends trimmed
- 4 tbsp butter cut into small cubes, 1 tbsp per pack
- 4 cloves garlic freshly minced, about 4 teaspoons
Sauce
- 2 tbsp fresh lemon juice from about 1 large lemon
- 1 tbsp hot sauce (Sriracha) adjust to your heat preference
- 2 tbsp vegetable broth chicken broth works equally well
To Serve
- 2 tbsp fresh parsley or cilantro roughly chopped, for garnish
- salt kosher salt recommended, to taste
- black pepper freshly ground, to taste
Instructions
- Preheat your oven to 425°F (220°C). Let it fully come up to temperature before anything goes in — at least 15 minutes.
- Tear four sheets of heavy-duty aluminum foil, each roughly 14 by 12 inches. Lay them flat on the counter. Optionally, place a sheet of parchment paper on top of each piece as a barrier between the food and the foil.
- In a small bowl, whisk together the vegetable broth, fresh lemon juice, and hot sauce. Set aside.
- Divide the trimmed asparagus into four equal portions. Place each portion in the center of a foil sheet, running lengthways. Spread the spears out slightly and season with salt and black pepper.
- Season both sides of each salmon fillet with salt and freshly ground black pepper. Place one fillet on top of each asparagus bed, skin-side down if using skin-on fillets.
- Sprinkle 1 teaspoon of minced garlic over each fillet. Drizzle the lemon-broth-hot sauce mixture evenly over the salmon and asparagus. Place 1 tablespoon of cubed butter on top of each fillet.
- Bring the long sides of the foil up and fold together at the top, crimping tightly to seal. Fold in both short ends the same way. Leave a small pocket of air inside — this becomes the steam that cooks everything evenly.
- Place all four packs sealed-side up on a large baking sheet. Bake on the middle rack for 9 to 12 minutes, depending on fillet thickness. Salmon is done when it flakes easily with a fork and is completely opaque with no translucent pink in the center (internal temp 145°F / 63°C).
- Optional: For a golden finish, carefully peel back the tops of the foil packs and broil for 2 minutes. Watch closely — it goes from perfect to overdone very quickly.
- Open each pack carefully — the trapped steam is very hot, so peel the foil back slowly and angle it away from your face. Squeeze fresh lemon over the top, scatter chopped parsley or cilantro, and serve immediately.
Notes
Thick asparagus spears (wider than a pencil) should be blanched in boiling water for 2 minutes before assembling the packs. Thin fillets under ¾ inch may be done as early as 9 minutes — always check early. Swap asparagus for broccoli or zucchini if needed. For a honey garlic variation, replace Sriracha with 1 tsp honey per pack. Store leftovers (removed from foil) in an airtight container in the fridge for up to 2 days. Reheat in a covered pan with a splash of broth on low heat — avoid the microwave.