Absolutely! Baked salmon in foil with asparagus is a quintessential healthy, easy, and elegant meal. The foil packet (en papillote) steams the fish and vegetables to perfection, locking in moisture and flavor, and best of all, it makes cleanup a breeze.
Here’s a classic, foolproof recipe that you can customize with your favorite herbs and flavors.
Classic Lemon-Herb Baked Salmon in Foil
This method results in incredibly moist, flaky salmon and tender-crisp asparagus.
Yields: 2 servings
Prep time: 10 minutes
Cook time: 15-20 minutes
Ingredients
· 2 salmon fillets (5-6 oz each), skinless or skin-on
· ½ lb fresh asparagus, woody ends trimmed
· 2 tablespoons olive oil
· 1 lemon, thinly sliced, plus more for serving
· 2 cloves garlic, minced
· 1 teaspoon dried herbs (like dill, Italian seasoning, or herbes de Provence)
· Or 2 tablespoons fresh herbs, chopped (dill, parsley, or thyme)
· Salt and freshly ground black pepper
· Optional: 2 pats of butter (for extra richness)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Foil Packets: Tear off two large sheets of heavy-duty aluminum foil (about 12×18 inches each). Lightly brush the center of each with olive oil.
- Season Asparagus: In a bowl, toss the asparagus spears with half of the olive oil, salt, and pepper.
- Assemble the Packets:
· Divide the asparagus between the two foil sheets, placing the spears in the center.
· Place one salmon fillet on top of each bed of asparagus.
· Drizzle the remaining olive oil over the salmon fillets. Rub the minced garlic onto the salmon.
· Season generously with salt, pepper, and your chosen herbs.
· Place 2-3 lemon slices on top of each fillet. Add a pat of butter on top if using. - Seal the Packets: Bring the long sides of the foil together and fold them over twice to create a sealed seam. Then, fold the short ends up to fully enclose the packet, leaving a little room for air to circulate inside.
- Bake: Place the foil packets on a baking sheet and bake for 15-20 minutes.
· For a 1-inch thick fillet, 15 minutes will yield medium, and 18-20 minutes will yield well-done.
· Pro Tip: For a browned top, you can carefully open the packets for the last 2-3 minutes of cooking and broil on high. Watch closely! - Serve: Carefully open the packets (be careful of the hot steam!). Serve immediately right out of the foil, or transfer to a plate. Squeeze fresh lemon juice over the top before eating.
Flavor Variations
The foil packet method is a perfect canvas for different flavors. Simply swap out the herbs and aromatics.
· Mediterranean: Use cherry tomatoes and Kalamata olives instead of (or with) the asparagus. Add a sprinkle of oregano.
· Teriyaki Glaze: Brush the salmon with 2 tablespoons of teriyaki sauce before baking. Garnish with sesame seeds and sliced green onion.
· Dijon-Herb: Spread 1 tablespoon of Dijon mustard mixed with 1 teaspoon of honey on each fillet before adding the herbs.
· Pesto: Spread 1-2 tablespoons of basil pesto over each salmon fillet before adding the lemon slices.
Key Tips for Perfect Salmon Every Time
· Pat the Salmon Dry: Before seasoning, always pat the salmon fillets dry with a paper towel. This helps the seasoning stick and promotes better browning (even in the steam).
· Even Thickness: Try to buy fillets that are of even thickness so they cook at the same rate.
· Don’t Overcook: This is the most important rule! Salmon is done when it flakes easily with a fork and the internal temperature reaches 125°F (52°C) for medium or 135°F (57°C) for well-done. It will continue to cook after you remove it from the oven (“carryover cooking”).
· Trimming Asparagus: To easily find the woody end of an asparagus spear, hold it at both ends and bend it. It will naturally snap at the point where the tough part ends.
· Make it a Complete Meal: Serve with quinoa, rice, orzo, or a simple side salad.
This is one of the most reliable and delicious ways to prepare a healthy, impressive meal with minimal effort. Enjoy