Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce
Ingredients:
- 4 salmon fillets (6 oz each, skinless or skin-on)
- 1 lb asparagus, trimmed
- 3 tablespoons unsalted butter, melted
- 3 garlic cloves, minced
- 2 lemons (1 sliced thin, 1 juiced)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Foil Packets:
- Tear 4 large sheets of aluminum foil (enough to fully wrap each salmon fillet and asparagus).
- Season the Asparagus:
- Divide the trimmed asparagus evenly onto each piece of foil. Drizzle with a bit of olive oil and season lightly with salt and pepper.
- Prepare the Lemon Garlic Butter Sauce:
- In a small bowl, mix the melted butter, minced garlic, lemon juice, paprika, dried oregano, and a pinch of salt and pepper.
- Assemble the Foil Packets:
- Place a salmon fillet on top of the asparagus in each foil piece. Drizzle the lemon garlic butter sauce generously over the salmon and asparagus.
- Top each salmon fillet with 2–3 thin lemon slices.
- Seal the Foil Packets:
- Fold the sides of the foil over the salmon and asparagus, sealing them completely to create a packet.
- Bake the Salmon:
- Place the foil packets on a baking sheet and bake in the preheated oven for 15–20 minutes, depending on the thickness of the salmon fillets. (Thicker fillets may need up to 25 minutes.)
- Check for Doneness:
- Carefully open one packet to check if the salmon is cooked through (it should flake easily with a fork).
- Garnish and Serve:
- Once done, remove the packets from the oven. Garnish with freshly chopped parsley and serve hot.
Serving Suggestions:
Serve the baked salmon and asparagus directly from the foil or transfer to plates for a beautiful presentation. Pair with rice, quinoa, or a fresh salad for a complete meal.
Enjoy! 😊
