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The main ingredients for baked salmon in foil with asparagus are simple. You need two salmon fillets, about six ounces each. Fresh asparagus is a must, and one bunch will do. Olive oil adds richness, while lemon slices bring brightness. Garlic is key for flavor. I love using dried dill for a fresh taste. Finally, salt and pepper round out the dish.

Baked Salmon in Foil with Asparagus

Looking for a quick and healthy meal? Try Baked Salmon in Foil with Asparagus! This easy recipe features tender salmon and fresh asparagus, all cooked in a flavorful foil packet. Perfect for busy nights, it’s packed with nutrients and flavor. Discover essential tips on choosing the best salmon, seasoning, and cooking times.
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Ingredients
  

2 salmon fillets (about 6 oz each)

1 bunch of fresh asparagus, trimmed

2 tablespoons olive oil

1 lemon, thinly sliced

2 cloves garlic, minced

1 teaspoon dried dill

Salt and pepper to taste

Aluminum foil

Instructions
 

Preheat your oven to 400°F (200°C).

    Cut two large pieces of aluminum foil, about 12 inches long each.

      Place one salmon fillet in the center of each piece of foil.

        Arrange the trimmed asparagus around the salmon fillets.

          Drizzle the olive oil evenly over the salmon and asparagus.

            Sprinkle the minced garlic, dried dill, salt, and pepper over the salmon.

              Lay the lemon slices on top of the salmon for added flavor and moisture.

                Fold the edges of the foil over the salmon and asparagus to create a sealed packet, ensuring no steam escapes.

                  Place the foil packets on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

                    Carefully unwrap the foil packets to avoid steam burns, and serve hot.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2

                        - Presentation Tips: Serve the salmon and asparagus directly in the foil packets for a rustic look, or plate them on a serving dish, garnishing with additional lemon slices and fresh dill for a pop of color.