This baked salmon in foil with asparagus and lemon garlic butter sauce is such a simple and tasty dish. The salmon stays moist and tender thanks to the foil, while the asparagus cooks perfectly alongside it. The lemon garlic butter sauce adds a bright, buttery flavor that really brings everything together.
I love making this when I want a healthy meal that doesn’t take much time or effort. Wrapping everything in foil means quick cleanup, which is a huge win in my kitchen. Plus, I find the lemon and garlic combo so fresh and satisfying, it makes the salmon feel a little fancy even on a regular weeknight.
My favorite way to eat this is right out of the foil with a slice of crusty bread to soak up the extra buttery sauce. It’s a dish that makes dinner feel special without needing a lot of fuss, and I always get smiles around the table when I serve it. If you like simple fresh flavors and easy meals, this one’s definitely worth trying.
Key Ingredients & Substitutions
Salmon: Fresh salmon with a nice pink color works best here. If you can’t find fresh, frozen is fine—just thaw it well before cooking. For a milder taste, you could swap salmon for trout or cod fillets.
Asparagus: Fresh asparagus adds a crisp, green flavor and cooks quickly. If asparagus isn’t your favorite, try green beans or broccoli florets as a substitute.
Butter & Garlic: Butter gives richness, and garlic brings a punch of flavor. For a dairy-free option, use olive oil instead of butter but keep the garlic for taste.
Lemon: Lemon is key for brightness. Fresh lemon juice and slices add acidity and aroma. If you don’t have lemons, a splash of white wine vinegar or lime juice can work.
Parsley: Chopped fresh parsley is great for a fresh herb kick at the end. Feel free to swap it with dill or basil depending on your taste.
How Do I Get Perfectly Cooked Salmon and Asparagus in Foil?
Cooking salmon and asparagus in foil is super simple but needs the right timing so everything is tender but not overdone.
- Place asparagus first in a single layer to ensure even cooking.
- Lay salmon on top to keep it moist as the juices drip down.
- Seal the foil packet tightly so steam builds up, which cooks the fish gently and keeps flavors inside.
- Bake at 400°F for about 15-20 minutes—check the salmon at 15 minutes; it’s done when it flakes easily with a fork.
- Let the foil rest a minute after baking before opening to avoid hot steam burns.
Following these steps helps the flavors blend nicely and creates a moist, flaky salmon with crisp-tender asparagus every time!
Equipment You’ll Need
- Large sheet of aluminum foil – perfect for wrapping the salmon and asparagus to lock in moisture and flavor.
- Baking sheet – provides a stable base for the foil packet in the oven.
- Small mixing bowl – for combining the lemon garlic butter sauce evenly.
- Knife and cutting board – for trimming asparagus, slicing lemon, and mincing garlic.
- Tongs or spatula – to safely transfer the cooked salmon and asparagus without breaking the fish.
Flavor Variations & Add-Ins
- Swap salmon for cod or halibut for a milder, flakier white fish.
- Add cherry tomatoes or sliced bell peppers inside the foil for more color and sweetness.
- Sprinkle smoked paprika or chili flakes into the butter sauce for a little heat and smoky flavor.
- Top with crumbled feta or shaved Parmesan after baking for a salty, cheesy twist.
Baked Salmon In Foil With Asparagus And Lemon Garlic Butter Sauce
Ingredients You’ll Need:
For The Main Dish:
- 1 lb (450g) salmon fillet, skinless
- 1 bunch asparagus, trimmed
For The Lemon Garlic Butter Sauce:
- 3 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 lemon, sliced (plus juice of half the lemon)
- 1 tbsp fresh parsley, chopped
- Salt, to taste
- Black pepper, freshly ground, to taste
Other:
- Aluminum foil, for wrapping
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time, plus 15-20 minutes to bake in the oven. So, in roughly 30 minutes, you’ll have a delicious and healthy meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare Foil:
Start by preheating your oven to 400°F (200°C). Then, lay a large sheet of aluminum foil on a baking sheet, making sure it’s big enough to wrap around the salmon and asparagus.
2. Arrange Asparagus and Salmon:
Place the trimmed asparagus in the center of the foil, spreading them out in a single layer. Lay the salmon fillet right on top of the asparagus.
3. Make and Add Lemon Garlic Butter Sauce:
In a small bowl, mix the melted butter, minced garlic, lemon juice, salt, and pepper together. Pour this sauce evenly over the salmon and asparagus. Next, arrange lemon slices both on top of the salmon and around it. Sprinkle the fresh parsley over everything for a nice, fresh flavor.
4. Seal and Bake:
Fold the foil carefully over the salmon and asparagus, sealing the edges tightly to create a foil packet. Place the baking sheet with the foil packet in the preheated oven.
5. Bake and Serve:
Bake the salmon and asparagus for 15-20 minutes. The salmon is ready when it flakes easily with a fork and the asparagus is tender. Be careful opening the foil packet as hot steam will escape. Serve immediately, spooning some of the buttery sauce from inside the foil over your salmon and asparagus.
Enjoy your healthy and delicious meal! It pairs wonderfully with crusty bread or a side of rice to soak up the tasty sauce.
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to fully thaw the salmon in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture for the best results.
Can I Prepare This Dish in Advance?
You can assemble the foil packets ahead of time and keep them refrigerated for up to 24 hours before baking. Just add the lemon slices right before baking to keep them fresh.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave, covering to keep moisture in.
What Can I Substitute for Asparagus?
If you don’t have asparagus, green beans, broccoli florets, or even sliced zucchini work great. Just keep in mind that cooking times might vary slightly depending on the vegetable.
