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Baked Salmon in Foil Packs with Asparagus

Baked salmon in foil packs with asparagus cooks in the oven with butter, garlic, and lemon for tender fish and asparagus with little cleanup. Each packet steams in its own juices and is ready when the salmon reaches 145°F.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb asparagus woody ends trimmed
  • 4 salmon 6-ounce skinless fillets, about 1 inch thick
  • 4 tbsp unsalted butter cut into 4 pieces
  • 2 cloves garlic minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 lemon thinly sliced

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F and cut four 12x18-inch sheets of heavy-duty aluminum foil.
  2. Divide the asparagus among the foil sheets and place one salmon fillet on top of each portion.
  3. Top each fillet with a piece of butter, then divide the garlic, salt, pepper, and lemon slices evenly among the packets.
  4. Fold the foil over the salmon and asparagus and tightly seal the edges, leaving a little space inside each packet; set the packets on a rimmed baking sheet.
  5. Bake for 15–20 minutes, until the thickest part of each fillet reaches 145°F and the asparagus is tender.
  6. Carefully open the packets to avoid the hot steam.

Notes

For the most even cooking, use salmon fillets about 1 inch thick. Refrigerate leftovers for up to 3 days; freeze them for up to 2 months. For a dairy-free option, replace the butter with olive oil.