Description
Salmon and asparagus foil packs with garlic butter sauce deliver a speedy dinner solution that feels like a restaurant treat right in your kitchen. Sealed with zesty garlic butter and baked to tender perfection, these easy packets bring restaurant-quality seafood directly to your dinner table.
Ingredients
Scale
Primary Proteins and Vegetables:
- 1 lb salmon fillets
- 1 lb medium-thick asparagus, woody ends trimmed
Liquid and Seasoning Components:
- 2 tablespoons vegetable or chicken broth
- 1 ½ tablespoons fresh lemon juice
- 1 tablespoon hot sauce
- 4 teaspoons minced garlic
- Salt
- Freshly ground black pepper
Finishing and Flavor Enhancers:
- 3–4 tablespoons butter
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Heat the oven to 425°F. Tear two 14 × 12-inch heavy-duty aluminum foil sheets for your salmon packs.
- Center one 4-ounce salmon fillet on each foil sheet. Arrange 8 ounces of trimmed asparagus spears alongside the fish.
- Sprinkle 1 teaspoon salt and ½ teaspoon black pepper across the salmon and asparagus surfaces.
- Scatter 2 teaspoons minced garlic over the protein and vegetables. Pour 1 tablespoon vegetable broth and ¾ tablespoon fresh lemon juice onto each pack.
- Add ½ tablespoon Sriracha sauce to each foil packet for a gentle heat kick.
- Dot each pack with 2 tablespoons of butter cubes, distributing them evenly across the salmon and asparagus.
- Carefully fold and crimp the foil edges, creating a sealed packet with interior steam space.
- Transfer the packets onto a rimmed baking sheet. Roast for 11 minutes at 425°F until salmon reaches 145°F internal temperature.
- Remove from oven and let rest for 2 minutes. Carefully open packets, releasing aromatic steam.
- Squeeze additional lemon juice over the fish. Sprinkle 1 tablespoon fresh chopped parsley across the top before serving.
Notes
- Check salmon thickness to ensure even cooking, as thicker fillets might need extra minutes in the oven.
- Asparagus freshness matters – choose bright green, firm stalks without woody ends for best texture and flavor.
- Seal foil packets carefully but leave room for steam to circulate, allowing salmon and asparagus to cook gently and remain tender.
- Customize the sauce by experimenting with different herbs like dill or thyme, or swap hot sauce for red pepper flakes depending on your heat preference.
- Prep Time: 10 minutes
- Cook Time: 9-12 minutes
- Category: Salmon
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 318 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg