Baked Salmon in Foil with Asparagus & Garlic Lemon Butter Sauce
Juicy, flavorful, and incredibly easy, this Baked Salmon in Foil with Asparagus & Garlic Lemon Butter Sauce is your new go-to weeknight dinner.
Servings: 2 servings
Calories: 370kcal
Equipment
- Aluminum Foil
- Baking Sheet
- Mixing Bowl
Ingredients
Ingredients
- 2 fillets Salmon
- 1 lb Asparagus woody ends trimmed
- 2 tablespoons Vegetable or Chicken Broth
- 1.5 tablespoons Fresh Lemon Juice or more to taste
- 1 tablespoon Hot Sauce (like Sriracha)
- 4 teaspoons Minced Garlic (about 4 cloves)
- Salt and Freshly Ground Black Pepper to taste
- 3-4 tablespoons Butter diced into small cubes (or use ghee)
- 2 tablespoons Fresh Chopped Parsley or Cilantro
Instructions
- Preheat your oven to 425ºF (220ºC). Cut two large sheets of heavy-duty aluminum foil (14x12 inches). Lay them flat on your counter.
- In a small bowl, whisk together the broth, lemon juice, and hot sauce.
- Place a salmon fillet in the center of each foil sheet. Season both sides of the salmon with salt and pepper. Arrange trimmed asparagus alongside the salmon on each foil sheet.
- Sprinkle minced garlic over the salmon and asparagus. Spoon the garlic lemon butter sauce evenly over both packets.
- Dot each salmon and asparagus bundle with the diced butter. Fold the foil over the salmon and crimp the edges to seal tightly—leave a little room inside for heat circulation.
- Transfer the packets to a baking sheet. Bake sealed-side-up for 9–12 minutes, depending on the thickness of the fillets. The salmon should flake easily with a fork.
- Carefully open the foil packets (watch for steam!) and drizzle with extra lemon juice. Top with chopped parsley or cilantro and add a lemon slice for extra brightness.
Notes
Customize veggies (try zucchini or bell peppers), or grill foil packets for 10–12 minutes over medium heat. Store leftovers in fridge up to 3 days. Reheat gently to avoid drying out.
Nutrition
Calories: 370kcal | Fat: 24g