Baked Salmon with Lemon and Asparagus Foil Packets

Baked Salmon with Lemon and Asparagus Foil Packets

Each foil packet holds a salmon fillet over asparagus, with garlic butter, lemon rounds, and fresh dill. The packets stay sealed in the oven to hold in the cooking juices, then open into shallow foil boats for serving. The salmon should be moist and lightly flaky, while the asparagus is tender enough to pierce. Because fillet thickness and asparagus size affect the bake time, start checking early rather than relying on the clock alone.

Ingredients

• 4 skinless salmon fillets, about 6 ounces each and similar in thickness (about 1½ pounds total; 675g)
• 1 pound asparagus, tough ends trimmed (450g)
• 1 medium lemon, thinly sliced into 4 to 8 rounds
• 4 tablespoons unsalted butter (55g)
• 2 cloves garlic, finely minced
• ¾ teaspoon fine salt, or to taste
• ¼ teaspoon black pepper, or to taste
• 2 tablespoons chopped fresh dill, plus a few small sprigs for topping

How to Bake Salmon and Asparagus in Foil Packets

1. Prepare the oven and foil: Preheat the oven to 400°F (205°C). Cut four sheets of heavy-duty aluminum foil, about 12 by 18 inches each, and place them on a rimmed baking sheet.
2. Arrange the asparagus: Snap or cut off any remaining tough ends. Divide the spears among the foil sheets in close, mostly even layers. If the spears vary widely in thickness, group similar sizes together.
3. Add the salmon: Set one fillet diagonally over each bed of asparagus. Divide the salt, pepper, garlic, butter, and chopped dill among the packets. Place one or two lemon rounds and a few dill sprigs on top of each fillet.
4. Seal the packets: Bring the foil edges together above each portion and fold them closed. Crimp the ends securely to keep the butter and juices inside, leaving a little headroom above the fish. Keep the packets seam-side up in a single layer on the baking sheet.
5. Bake and check: Bake for about 15 to 18 minutes, beginning to check thinner fillets at 12 to 14 minutes. The thickest part of the salmon should be opaque and flake with gentle pressure; for a food-safety endpoint, check that it reaches 145°F (65°C). The asparagus should be tender when pierced. If either needs more time, reseal the packet and bake briefly before checking again.
6. Open and serve: Let the packets stand for about 2 minutes. Using oven mitts or tongs, open each packet away from your face and hands to release the hot steam. Flare the foil into a shallow boat and serve the salmon over the asparagus with its cooking juices.

How to Check the Salmon and Asparagus

Check the fish at its thickest point, not near a thin edge. A thicker fillet may need longer than the suggested window, while a thin one can finish earlier. Check the asparagus separately: the spears should yield to a fork but still hold their shape. Thick stalks may take longer than thin ones.

Why Seal the Foil Packets?

Secure folds help keep the butter and cooking juices around the salmon and asparagus instead of letting them leak onto the pan. Leave space above the food so the foil does not press against the fish. The packets are opened only after baking, giving you the moist enclosed cook and the open foil-boat presentation for serving.

Ingredient Swaps

• Herbs: Fresh parsley or thyme can replace the dill, though dill gives the pictured finish.
• Butter: Use a little olive oil in place of some or all of the butter, not in addition to it.
• Salmon: Thaw frozen fillets before using this timing; it does not apply to salmon cooked from frozen.
• Foil: Folded parchment can be used for oven cooking, but it will not create the same foil-boat presentation.

Make-Ahead

You can assemble the unbaked packets and refrigerate them for up to a day. Keep them chilled until baking. Packets going into the oven cold may need more time, so check both the salmon and asparagus for doneness.

Nutrition

Approximate nutrition per serving, based on 1 of 4 packets: 385 calories, 38g protein, 23g fat, and 8g carbohydrates. Approximate nutrition per 100g: 120 calories, 12g protein, 7g fat, and 3g carbohydrates. Values vary with the salmon and the amount of butter used.