These Salmon and Asparagus Foil Packets deliver a complete, elegant dinner with minimal effort and cleanup. The method is wonderfully straightforward: layer fresh asparagus and salmon on foil, drizzle with a zesty lemon-herb sauce, then bake until perfectly tender. It’s a no-fuss, one-packet wonder that feels special enough for any night.
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Why You’ll Love This Salmon and Asparagus Foil Packets
- Effortless cleanup: Just toss the foil—no pots or pans to scrub.
- Flavorful & moist: The sealed packet traps steam for juicy salmon and tender asparagus.
- Endlessly adaptable: Swap herbs or veggies to make it your own.
- Surprisingly elegant: Individual packets feel special and restaurant-worthy.
Ingredients & Tools
- 4 (150 g each) skinless salmon fillets
- 1 lb fresh asparagus, woody ends trimmed
- 2 tbsp olive oil
- 1 large lemon, thinly sliced, plus 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tsp dried oregano
- ½ tsp smoked paprika
- To taste salt and freshly ground black pepper
Tools: Aluminum foil, baking sheet, small bowl for mixing
Notes: Using good-quality, fresh salmon is key here—you’ll really taste the difference. And don’t skip the fresh lemon juice; its brightness cuts through the richness of the fish perfectly.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 8 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15-18 minutes | Total Time: 25-28 minutes
Before You Start: Tips & Ingredient Notes
- Get the right salmon. Look for center-cut fillets that are of even thickness. This ensures everything cooks at the same rate, so you don’t end up with overcooked edges and a raw center.
- Don’t skimp on the foil. You need a large enough piece to create a tight seal. A poor seal will let the precious steam escape, leading to drier fish and less flavorful veggies.
- Trim your asparagus properly. Hold one spear at each end and bend it until it snaps naturally—it will break at the point where the tough, woody part ends. Use that as a guide to trim the rest of the bunch.
- Fresh herbs make a difference. While dried dill works in a pinch, the vibrant, almost anise-like flavor of fresh dill really elevates this simple dish to another level.
How to Make Salmon and Asparagus Foil Packets
Step 1: Preheat your oven to 200°C (400°F). You’ll want it nice and hot so the packets can start steaming immediately. While it’s heating, tear off four large sheets of heavy-duty aluminum foil, each about 30 cm long. If you’re using standard foil, you might want to double-layer each one for extra security—trust me, a leaky packet is a sad packet.
Step 2: In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped dill, oregano, smoked paprika, salt, and pepper. You’ll notice the aroma is instantly bright and herby. This simple sauce is the flavor powerhouse for the whole dish, so make sure everything is well combined.
Step 3: Place a small bundle of asparagus (about a quarter of the total) in the center of each foil sheet. Drizzle about a teaspoon of the sauce over the asparagus and give it a little toss right there on the foil to coat. This creates a flavorful bed for the salmon to rest on.
Step 4: Pat the salmon fillets completely dry with a paper towel—this helps the skin side get a nice sear and ensures the sauce sticks. Place one fillet on top of each asparagus bundle. Now, generously spoon the remaining herby sauce over the top of each salmon fillet, making sure to get plenty of garlic and dill on there.
Step 5: Top each salmon fillet with 2-3 thin lemon slices. The lemon will not only infuse its flavor into the fish as it cooks but will also look gorgeous when you open the packets.
Step 6: Now for the folding! Bring the long sides of the foil together over the salmon and fold them down a few times to create a tight seam. Then, fold and crimp the short ends inward to fully enclose the packet. You’re aiming for a semi-tight pouch—it shouldn’t be balloon-tight, but you do want it sealed well to trap the steam.
Step 7: Carefully place the sealed packets on a baking sheet. This catches any potential leaks and makes transferring them in and out of the oven much easier. Bake for 15-18 minutes. For medium doneness, 15 minutes is usually perfect, but if your fillets are particularly thick, you might need the full 18.
Step 8: Carefully remove the baking sheet from the oven. Let the packets rest for 2 minutes before opening—this allows the internal temperature to even out and the fish to finish cooking gently. When you open them (be careful of the hot steam!), the salmon should be opaque and flake easily with a fork, and the asparagus should be tender-crisp.
Storage & Freshness Guide
- Fridge: Store leftovers (still in foil) in an airtight container up to 2 days.
- Freezer: Freeze sealed, unbaked packets up to 1 month. Thaw in fridge before baking.
- Reviving: Reheat gently in a 300°F oven until warmed through to retain moisture.
Serving Suggestions
Complementary Dishes
- Fluffy quinoa or couscous — These light grains are perfect for soaking up all the delicious lemony juices left in the foil packet. They keep the meal feeling fresh and healthy.
- Crusty bread or garlic bread — For a more indulgent side, nothing beats a piece of good bread to mop up every last bit of that savory, buttery sauce. It’s a must if you’re not counting carbs.
- A simple arugula salad — The peppery bite of arugula with a light lemon vinaigrette complements the rich salmon beautifully without overpowering it.
Drinks
- A crisp Sauvignon Blanc — Its citrusy and herbal notes are a classic pairing with salmon and will mirror the lemon and dill flavors in the dish perfectly.
- Sparkling water with lemon — A non-alcoholic option that adds a refreshing, bubbly contrast to the rich, savory notes of the meal.
- A light Pinot Noir — If you prefer red, a low-tannin Pinot Noir has enough acidity and fruitiness to stand up to the salmon without clashing.
Something Sweet
- Lemon sorbet — A clean, bright, and palate-cleansing dessert that continues the citrus theme from the main course in the most refreshing way.
- Fresh berry pavlova — The sweet, crisp meringue and tart berries provide a lovely textural contrast and a light finish to the meal.
- Dark chocolate truffles — Just one or two rich, intense truffles can be the perfect, simple sweet bite to end the evening on a decadent note.
Top Mistakes to Avoid
- Overcrowding the packet. If you stuff too much asparagus or use a huge piece of salmon, the steam can’t circulate properly, leading to uneven cooking. Give the ingredients a little room to breathe.
- Using a weak foil seal. If your seams aren’t tight, all the flavorful steam will escape, leaving you with dry fish and undercooked vegetables. Take an extra moment to crimp it well.
- Overcooking the salmon. Salmon continues to cook from residual heat after it comes out of the oven. Pull it when it’s just slightly under your desired doneness, and let it rest in the packet for a couple of minutes.
- Skipping the preheating. A properly hot oven is crucial for creating an instant burst of steam inside the packet. Putting them in a cold oven will result in a soggy, steamed texture rather than a perfectly cooked one.
Expert Tips
- Tip: For an extra flavor boost, let the salmon marinate in the sauce for 15-20 minutes in the fridge before assembling the packets. This allows the flavors to penetrate the fish more deeply.
- Tip: If you’re using vegetables with different cooking times (like potatoes and asparagus), partially cook the harder veg first. A quick par-boil for potatoes ensures everything is done at the same time.
- Tip: Add a pat of cold butter on top of the salmon just before sealing the packet. As it melts, it bastes the fish from within, making it even more luxurious and rich.
- Tip: To check for doneness without a thermometer, gently press the top of the salmon through the foil. It should feel firm but still have a little give, and you should see white juices starting to bubble out.
FAQs
Can I prepare these foil packets ahead of time?
Absolutely! You can assemble the packets completely up to 4 hours in advance. Just keep them refrigerated on the baking sheet until you’re ready to bake. You might need to add 1-2 extra minutes to the cooking time since you’re starting with a cold packet straight from the fridge. It’s a fantastic hack for easy entertaining.
Can I cook these on the grill instead?
You sure can, and it adds a wonderful smoky flavor! Preheat your grill to medium-high heat. Place the sealed packets directly on the grill grates and cook for the same amount of time, about 15-18 minutes. Just be careful when opening them, as steam will be very hot.
My asparagus is still tough. What happened?
This usually means the spears were too thick or the packet wasn’t sealed tightly enough, allowing steam to escape. Next time, if your asparagus is particularly thick, you can slice the spears in half lengthwise to help them cook faster. Ensuring a tight foil seal is non-negotiable for perfect results.
What other vegetables can I use?
This method is very versatile. Thinly sliced zucchini, bell peppers, green beans, or cherry tomatoes all work wonderfully. Just keep in mind that harder vegetables like carrots or potatoes should be sliced very thinly or par-cooked first so they become tender in the same time as the salmon.
How do I know when the salmon is perfectly cooked?
The salmon is done when it flakes easily with a fork and has turned from translucent orange to an opaque pinkish color all the way through. An instant-read thermometer inserted into the thickest part should read 63°C (145°F). Remember, it will continue to cook a little while resting in the packet.
Salmon And Asparagus Foil Packets
Make easy Salmon and Asparagus Foil Packets for a healthy, flavorful dinner with minimal cleanup. Ready in under 30 minutes! Get the simple recipe now.
Ingredients
For the Ingredients
-
4 skinless salmon fillets (150 g each)
-
1 lb fresh asparagus (woody ends trimmed)
-
2 tbsp olive oil
-
1 large lemon (thinly sliced, plus 2 tbsp fresh lemon juice)
-
3 cloves garlic (minced)
-
1 tbsp fresh dill (chopped)
-
1 tsp dried oregano
-
0.5 tsp smoked paprika
-
salt and freshly ground black pepper (to taste)
Instructions
-
Preheat your oven to 200°C (400°F). You’ll want it nice and hot so the packets can start steaming immediately. While it’s heating, tear off four large sheets of heavy-duty aluminum foil, each about 30 cm long. If you’re using standard foil, you might want to double-layer each one for extra security—trust me, a leaky packet is a sad packet.01
-
In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped dill, oregano, smoked paprika, salt, and pepper. You’ll notice the aroma is instantly bright and herby. This simple sauce is the flavor powerhouse for the whole dish, so make sure everything is well combined.02
-
Place a small bundle of asparagus (about a quarter of the total) in the center of each foil sheet. Drizzle about a teaspoon of the sauce over the asparagus and give it a little toss right there on the foil to coat. This creates a flavorful bed for the salmon to rest on.03
-
Pat the salmon fillets completely dry with a paper towel—this helps the skin side get a nice sear and ensures the sauce sticks. Place one fillet on top of each asparagus bundle. Now, generously spoon the remaining herby sauce over the top of each salmon fillet, making sure to get plenty of garlic and dill on there.04
-
Top each salmon fillet with 2-3 thin lemon slices. The lemon will not only infuse its flavor into the fish as it cooks but will also look gorgeous when you open the packets.05
-
Now for the folding! Bring the long sides of the foil together over the salmon and fold them down a few times to create a tight seam. Then, fold and crimp the short ends inward to fully enclose the packet. You’re aiming for a semi-tight pouch—it shouldn’t be balloon-tight, but you do want it sealed well to trap the steam.06
-
Carefully place the sealed packets on a baking sheet. This catches any potential leaks and makes transferring them in and out of the oven much easier. Bake for 15-18 minutes. For medium doneness, 15 minutes is usually perfect, but if your fillets are particularly thick, you might need the full 18.07
-
Carefully remove the baking sheet from the oven. Let the packets rest for 2 minutes before opening—this allows the internal temperature to even out and the fish to finish cooking gently. When you open them (be careful of the hot steam!), the salmon should be opaque and flake easily with a fork, and the asparagus should be tender-crisp.08
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