Tasty Baked Salmon in Foil with Asparagus

Ingredients 

4 (6-ounce) salmon fillets

Skin-on helps keep the fish moist and flavorful.

1 pound asparagus spears

Look for bright green spears with firm tips. Trim the woody ends for best texture.

2 tablespoons olive oil

Adds richness and helps everything cook evenly.

1 lemon, sliced into rounds

Brings brightness and a fresh citrus note.

3 cloves garlic, minced

Infuses the dish with a savory, aromatic base.

1 teaspoon salt

Essential for seasoning.

½ teaspoon black pepper

Adds a subtle heat and depth.

Optional Herbs:

Fresh dill or parsley for an herby finish

A pinch of paprika for a smoky note

Instructions

Preheat the oven

Set your oven to 400°F (200°C). This is the sweet spot for baking salmon evenly without drying it out.

Prep your ingredients

Rinse the salmon fillets and pat them dry with paper towels.

Snap or trim the woody ends off the asparagus stalks.

Assemble the foil packets

Tear off four large sheets of aluminum foil (enough to fold over and seal).

Lay a handful of asparagus in the center of each foil piece.

Place a salmon fillet on top of the asparagus.

Drizzle each with olive oil and squeeze a slice or two of lemon over the top.

Sprinkle evenly with minced garlic, salt, pepper, and any herbs you like.

Top with a lemon slice.

Seal the packets

Fold the sides of the foil over the salmon and crimp the edges tightly to make a sealed packet. This traps steam and flavors while baking.

Bake

Place the foil packets on a baking sheet.

Bake for 20-25 minutes, depending on the thickness of your salmon fillets.

Check for doneness

The salmon should be opaque and easily flake with a fork. If you have a meat thermometer, the internal temperature should reach 145°F (63°C).

Serve and enjoy

Carefully open the packets (watch out for steam) and serve immediately. Great with rice, quinoa, or crusty bread.

FAQs

Can I use frozen salmon?

Yes! Just make sure to thaw it completely and pat it dry before using.

What if I don’t have foil?

You can use parchment paper to make “parchment packets” or bake everything in a covered baking dish.

Can I add other vegetables?

Absolutely. Cherry tomatoes, zucchini slices, or bell peppers are great additions.

Is it okay to cook this without skin?

Yes, though the skin helps retain moisture. If you’re using skinless fillets, be extra careful not to overcook.

How can I store leftovers?

Keep them in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave.

Pro Tips

Don’t overbake. Overcooking is the number one reason salmon dries out.

Use heavy-duty foil to prevent tearing and leakage.

Add a pat of butter before sealing the packet for an extra rich flavor.

For crispy edges, open the foil in the last 3 minutes and broil briefly.

Nutrition Information (Approximate per serving)

Calories: 360

Protein: 34g

Fat: 20g

Carbs: 6g

Fiber: 2g

This easy foil-baked salmon recipe is more than just a meal — it’s a clean, nutritious, and flavor-packed experience. Whether for weeknight dinners or a light summer lunch, it hits all the right notes.

Enjoy !