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Salmon and Asparagus Foil Packs Easy Delicious Recipe

SALMON AND ASPARAGUS FOIL PACKS centered hero view, clean and uncluttered

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This Salmon and Asparagus recipe is perfect for 30 minute meals and dinner for two. Featuring a tangy lemon garlic butter sauce, it is a gluten free and keto-friendly dinner that is simple to prepare and deliciously satisfying.

Ingredients

Scale
  • 1 pound 450g salmon fillets divided
  • 2 tablespoons vegetable broth or chicken broth
  • 1 1/2 tablespoon fresh lemon juice or to taste
  • 1 tablespoon of your favorite hot sauce (we used Sriracha)
  • 4 teaspoons minced garlic (4 cloves)
  • Salt and fresh ground black pepper to taste
  • 34 tablespoons butter diced into small cubes (or ghee)
  • 2 tablespoons fresh chopped parsley or cilantro
  • 1 lb 450g medium-thick asparagus woody ends trimmed

Instructions

  1. Preheat your oven to 425ºF 220ºC.
  2. Cut 2 sheets of 14 by 12-inch 35 x 30 cm heavy-duty aluminum foil and lay each separately on the countertop.
  3. Combine broth lemon juice and hot sauce in a small bowl.
  4. Season both sides of the salmon fillets with salt and pepper and divide salmon onto the aluminum foil near the center then place trimmed asparagus on one side of the salmon following the long direction of the foil.
  5. Adjust salmon fillets’ seasoning with more salt and pepper then sprinkle garlic on top. Drizzle the mixture of broth lemon juice and hot sauce generously over the salmon fillets and asparagus.
  6. Divide butter pieces evenly among the foil packets layering them over the salmon fillet and asparagus.
  7. Wrap salmon foil packets and crimp edges together then wrap ends up leaving a little space inside for heat circulation.
  8. Transfer salmon foil packs to a baking sheet and bake salmon in the oven sealed side upward until cooked through about 9 to 12 minutes.
  9. Carefully unwrap baked salmon foil packets drizzle with more lemon juice and garnish with fresh parsley or cilantro and a slice of lemon. Enjoy!

Notes

  • For crisp tops broil 2–3 minutes at the end