These Salmon Asparagus Foil Packets are buttery, garlicky, and packed with fresh lemon flavor in every bite. Perfectly tender salmon bakes with crisp asparagus, all wrapped up in foil for easy cleanup and incredible taste.
10 EASY HEALTHY RECIPES EBOOK
Jump to:
- ❤️ Why You'll Love This Salmon Foil Packs Recipe
- 🛒 Ingredients for Salmon Foil Packets
- 🔪 How to Make Salmon Foil Packs
- 💡 Tips for Baking Salmon
- ☑️ Storage Instructions
- 🍴 What Goes With Salmon and Asparagus
- 🔄 Substitutions and Additions
- How Do I Know When My Salmon is Done?
- Can I Make These Salmon Foil Packets Ahead of Time?
- Can I Use Frozen Salmon?
- Why is My Asparagus Still Crunchy?
- Can I Bake These Salmon Foil Packets at a Lower Temperature?
- What Other Seasonings Work?
- 🍽️ More Seafood Recipes
❤️ Why You'll Love This Salmon Foil Packs Recipe
- Tender buttery salmon
- Fresh asparagus
- Topped with lemon garlic compound butter
- Baked in foil backs
- Perfect for meal prepping
If you're looking for a hearty dinner that feels fancy but is super quick and easy, these Salmon Asparagus Foil Packets are the way to go. Juicy, flaky salmon and fresh asparagus cook together in a buttery garlic sauce with just a squeeze of fresh lemon juice to bring everything to life.
And the best part? Everything bakes inside a little foil packet, locking in all that buttery, garlicky goodness while making cleanup a breeze. Whether you're craving a quick weeknight dinner or prepping meals ahead, this salmon fillet turns out perfectly tender every single time.
If you love how easy it is to prepare this salmon, you should also try my Baked Asian Salmon in Foil.
🛒 Ingredients for Salmon Foil Packets
- Salmon
- Asparagus
- Butter
- Garlic
- Lemon
- Parsley
- Salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
- Mixing bowl
- Baking sheet
- Aluminum foil
🔪 How to Make Salmon Foil Packs
Preheat oven to 400°F.
Wash, dry and trim the woody ends off your asparagus and set them aside.
In a small mixing bowl, add in the softened butter, lemon juice, lemon zest, minced garlic, parsley, salt and ground black pepper.
Mix until well combined, then divide into 6 equal parts and set side.
Add a piece of your salmon to a piece of aluminum foil that’s been sprayed with olive oil slightly off center. On the side of the salmon, add ⅙th of your cut asparagus spears in a bunch.
Take ⅙th of the butter mixture and spread most of it over the top of the salmon and add the rest over the asparagus.
Seal up all the edges tightly and repeat the process 5 more times, giving you 6 packets. Add the packets to a baking sheet (or two if needed) and bake for 10 minutes.
After 10 minutes, open up the foil, making sure to keep the edges curled up to keep the butter in. Increase the heat to 450° and bake another 3-5 minutes or until cooked through.
Drizzle the butter over the tops and serve.
💡 Tips for Baking Salmon
- Use fresh salmon fillets for the best flavor and texture. If using frozen, thaw completely and pat dry before cooking.
- Don’t overcook! Salmon is done when it flakes easily with a fork. Baking at 400 degrees ensures it stays juicy and tender.
- Seal the edges of the foil tightly to lock in moisture and keep all that garlicky butter goodness from escaping.
- Slice the asparagus evenly so it cooks at the same rate as the salmon. Thicker stalks may need a minute or two longer.
- Broil for extra crispness in the last few minutes if you like a little caramelization on top.
- I like to use heavy-duty foil to prevent tearing and to make sure the salmon foil packets hold up in the oven.
☑️ Storage Instructions
Fridge: If you have leftovers, remove them from the foil and transfer them to an airtight container for up to a couple of days. Reheat in the oven at 350°F for 10 minutes or until warmed through.
Freezer: Wrap uncooked packets in parchment paper first, then seal with foil. Place in an airtight freezer bag or container and freeze for up to 2 months. When ready to bake, remove from the freezer and thaw in the fridge overnight before cooking as directed.
🍴 What Goes With Salmon and Asparagus
These packets have your protein and your vegetable all in one. They can serve as a complete meal, but here are some other tasty sides to consider:
- Potatoes: Garlic Mashed Potatoes or this Air Fryer Baked Potatoes are always hit.
- Salad: Serve the salmon with your favorite mixed green salad. I love this homemade Lemon Poppy Seed Dressing or this Creamy Italian Dressing whenever I serve salmon.
- Green beans: Southern Slow Cooker Green Beans or this recipe for Green Beans Almondine, are awesome side dishes with salmon.
- Roasted or grilled vegetables: You can never go wrong with a simple side of vegetables like this Air Fryer Asparagus, Grilled Broccolini, or these Honey Roasted Brussels Sprouts.
- Cauliflower: Whether it’s Roasted Cauliflower Steaks, Cauliflower Rice, or this Cheesy Roasted Cauliflower, cauliflower is always a great side dish with salmon.
🔄 Substitutions and Additions
- Parmesan: Sprinkle shredded parmesan over the salmon before sealing the foil packet for a cheesy, golden finish.
- Spices: Add a pinch of red pepper flakes or drizzle sriracha over the top before baking.
- Swap the veggies: Try broccoli, zucchini, or cauliflower florets if you’re out of asparagus.
- Herb butter: Use a mix of dill, basil, or thyme along with the parsley for even more flavor.
- Grill It: Cook the foil packets on a preheated grill over medium heat for about 12-15 minutes instead of baking.
- Air Fryer: Place the foil packets in the air fryer basket and cook at 375°F for about 12 minutes.
How Do I Know When My Salmon is Done?
Your salmon fillets are ready when they easily flake with a fork and reach an internal temperature of 145°F.
Can I Make These Salmon Foil Packets Ahead of Time?
Yes! Assemble the packets and store them in the fridge for up to 24 hours before baking.
Can I Use Frozen Salmon?
Of course, but make sure to fully thaw it and pat it dry before assembling your foil packets.
Why is My Asparagus Still Crunchy?
If your asparagus is too thick, it might need an extra couple of minutes. You can also blanch it first for softer spears.
Can I Bake These Salmon Foil Packets at a Lower Temperature?
400 degrees gives the best results, but you can bake at 375°F for a few extra minutes if needed.
What Other Seasonings Work?
A sprinkle of Old Bay, Cajun seasoning, or Italian herbs would work great.
🍽️ More Seafood Recipes
- Asian Shrimp Tacos
- Lime Cilantro Shrimp Salad
- Air Fryer Prosciutto Wrapped Shrimp
- Drunken Mussels
- Broiled Red Snapper
Salmon Asparagus Foil Packets
Ingredients
- 6 pieces fresh salmon, 4-6 ounces each
- 1 ½ pounds asparagus, ends trimmed
- ½ cup butter, softened
- 4 cloves garlic, minced
- zest of 1 lemon
- juice of ½ lemon
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400°F.
- Wash, dry and trim the woody ends off your asparagus and set them aside.
- In a small mixing bowl, add in the softened butter, lemon juice, lemon zest, minced garlic, parsley, salt and ground black pepper.
- Mix until well combined, then divide into 6 equal parts and set side.
- Add a piece of your salmon to a piece of aluminum foil that’s been sprayed with olive oil slightly off center. On the side of the salmon, add ⅙th of your cut asparagus spears in a bunch.
- Take ⅙th of the butter mixture and spread most of it over the top of the salmon and add the rest over the asparagus.
- Seal up all the edges tightly and repeat the process 5 more times, giving you 6 packets.
- Add the packets to a baking sheet (or two if needed) and bake for 10 minutes.
- After 10 minutes, open up the foil, making sure to keep the edges curled up to keep the butter in.
- Increase the heat to 450° and bake another 3-5 minutes or until cooked through. Drizzle the butter over the tops and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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