It is 6pm and your kitchen feels quiet. You want a meal that tastes like a restaurant. This baked salmon in foil is your answer tonight. It is light, fresh, and perfectly flaky. You will love how easy it is to clean up. Spring is the perfect time for fresh asparagus. This recipe brings that garden-fresh flavor right to your table.
Why You’ll Love This Recipe
This dish is a true weeknight hero. You get a complete, healthy meal in one little packet. The foil locks in all the moisture and flavor. Your salmon stays tender and buttery every single time. It is a fantastic choice for a healthy reset. Plus, there are no messy pans to scrub later. You can spend more time relaxing after dinner.
Simple Cooking Steps
Making this meal is as simple as folding paper. You just layer your veggies and fish together. The oven does all the hard work for you. Even if you are new to cooking fish, you can do this. The foil makes it almost impossible to overdry the salmon. You will feel like a pro in no time.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Use fresh seasonal produce for the best flavor.
- 2 (6-ounce) salmon fillets
- 1 lb fresh asparagus, woody ends trimmed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon cracked black pepper
- 1 fresh lemon, sliced into rounds
- 2 tablespoons fresh parsley, finely chopped
Step-by-Step Directions
- Preheat the oven to 400°F (200°C).
- Prepare two 12-inch square sheets of heavy-duty aluminum foil.
- In a medium mixing bowl, toss the trimmed asparagus with 1 tablespoon of olive oil and a pinch of salt and pepper.
- Divide the asparagus evenly between the two foil sheets, arranging them in a flat layer in the center.
- Place one salmon fillet atop each bed of asparagus.
- In a small bowl, whisk together the remaining olive oil, minced garlic, oregano, salt, and pepper.
- Spoon the garlic-herb mixture over the top of each salmon fillet, spreading it evenly.
- Arrange two lemon slices on top of each seasoned salmon fillet.
- Fold the foil over the salmon and asparagus, crimping the edges tightly to create a sealed packet while leaving space for steam expansion.
- Transfer the foil packets to a baking sheet and bake for 12 to 15 minutes, depending on the thickness of the fish.
- Remove from the oven and carefully open the packets to avoid steam burns.
- Garnish with fresh parsley and serve immediately within the foil or transferred to a plate.
Best Ways to Enjoy It
Serve your salmon right in the foil for a fun look. Or, slide it onto a plate for a fancy feel. Pair it with a scoop of fluffy quinoa. A side of crusty bread is great for soaking up juices. Set the table with a fresh glass of iced tea. It is the perfect light dinner for two.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. To reheat, keep the salmon in the foil. Place it in a 350°F oven for about ten minutes. This keeps the fish from getting rubbery or dry. You can also flake the cold salmon over a salad.
Recipe Tips
- Trim the woody ends off your asparagus first.
- Don’t wrap the foil too tightly around the fish.
- Use heavy-duty foil to prevent any messy leaks.
- Check for doneness with a fork at 12 minutes.
- For a spring treat, use very thin asparagus spears.
- Add a pinch of red pepper flakes for heat.
- Always use fresh lemon for the brightest flavor.
Ways to Switch It Up
- Swap the asparagus for thin green beans instead.
- Use dried dill instead of oregano for classic flavor.
- Try zucchini slices for a summer-inspired version.
- Brush with a little honey for a sweet finish.
Common Questions
Can I use frozen salmon?
Yes, just thaw it completely in the fridge first. Pat it dry with a paper towel before seasoning. This ensures the baked salmon in foil doesn’t get soggy.
How do I know the salmon is done?
The fish should flake easily with a fork. It will turn an opaque pink color inside. Be careful not to overcook it in the steam.
I hope this fresh meal brings a little peace to your kitchen. It is so satisfying to eat well without the stress. Give it a try this week and enjoy!
— Lidia
Irresistible Baked Salmon in Foil with Asparagus
Ingredients
- 2 (6-ounce) salmon fillets
- 1 lb fresh asparagus, woody ends trimmed
- 2 tablespoons olive oil
- 3 cloves garlic , minced
- 1 teaspoon dried oregano
- 0.5 teaspoon sal t
- 0.25 teaspoon cracked black pepper
- 1 fresh lemon , sliced into rounds
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare two 12-inch square sheets of heavy-duty aluminum foil.
- In a medium mixing bowl, toss the trimmed asparagus with 1 tablespoon of olive oil and a pinch of salt and pepper.
- Divide the asparagus evenly between the two foil sheets, arranging them in a flat layer in the center.
- Place one salmon fillet atop each bed of asparagus.
- In a small bowl, whisk together the remaining olive oil, minced garlic, oregano, salt, and pepper.
- Spoon the garlic-herb mixture over the top of each salmon fillet, spreading it evenly.
- Arrange two lemon slices on top of each seasoned salmon fillet.
- Fold the foil over the salmon and asparagus, crimping the edges tightly to create a sealed packet while leaving space for steam expansion.
- Transfer the foil packets to a baking sheet and bake for 12 to 15 minutes, depending on the thickness of the fish.
- Remove from the oven and carefully open the packets to avoid steam burns.
- Garnish with fresh parsley and serve immediately within the foil or transferred to a plate.
