Looking for a quick and nutritious dinner idea? These Baked Salmon Asparagus Foil Packs are perfect for busy weeknights or any time you want a meal that’s both delicious and easy to prepare. The combination of tender salmon and crisp asparagus, cooked together in a foil pack, ensures that every bite is packed with flavor.
Ingredients:
4 salmon fillets (about 6 oz each)
1 bunch asparagus, trimmed
3 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon lemon zest
Juice of 1 lemon
1 teaspoon Italian seasoning
Salt and pepper, to taste
4 teaspoons butter
Lemon slices (optional, for garnish)
Fresh parsley, chopped (optional, for garnish)
Directions:
Preheat Oven: Begin by preheating your oven to 400°F (200°C).
Prepare the Foil Packs: Cut 4 large pieces of aluminum foil, each about 12×18 inches. Distribute the trimmed asparagus evenly among the foil pieces, placing them in the center of each.
Season the Salmon: In a small bowl, combine olive oil, minced garlic, lemon zest, lemon juice, Italian seasoning, salt, and pepper. Place a salmon fillet on top of the asparagus on each foil piece. Drizzle the olive oil mixture over the salmon and asparagus. Top each salmon fillet with 1 teaspoon of butter.
Seal the Foil Packs: Fold the sides of the foil over the salmon and asparagus, sealing the packs tightly to lock in the flavors.
Bake: Arrange the foil packs on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve: Carefully open the foil packs, being cautious of the hot steam. Transfer the salmon and asparagus to plates. Garnish with lemon slices and chopped parsley if desired. Serve immediately and enjoy!
Serving Tips:
Serve Hot: These foil packs are best enjoyed straight from the oven while they’re still hot. The flavors are at their peak, and the salmon is perfectly tender.
Garnish for Extra Flavor: Add lemon slices and fresh chopped parsley on top of the salmon just before serving. This not only adds a burst of fresh flavor but also makes for an attractive presentation.
Pair with Sides: Complement this meal with a side of quinoa, brown rice, or a simple green salad to make it a complete dinner.
Foil Pack Presentation: You can serve the foil packs directly on the plates for a rustic presentation. Just be cautious of any remaining steam when opening the packs.
Storage Tips:
Cool Completely: Allow any leftovers to cool completely before storing to prevent condensation and sogginess.
Refrigeration: Store leftovers in an airtight container or tightly wrapped in plastic wrap. They will keep well in the refrigerator for up to 3 days.
Freezing: If you want to store the meal for a longer period, you can freeze the cooked salmon and asparagus. Place them in an airtight freezer-safe container or resealable plastic bag. They can be frozen for up to 3 months.
Reheating: To reheat, thaw frozen leftovers in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat in the microwave, but be aware that it might not retain the same texture.
Avoid Overcooking: When reheating, be careful not to overcook the salmon, as it can become dry. Aim to warm it just enough to reach the desired temperature.
Related Recipes:
FAQs:
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets, but be sure to thaw them completely before cooking. Frozen salmon should be thawed in the refrigerator overnight or under cold running water before using it in this recipe. Adjust the cooking time if needed, as thawed salmon may cook slightly faster than fresh.
Can I substitute the asparagus with another vegetable?
Absolutely! You can substitute asparagus with other vegetables like green beans, bell peppers, or zucchini. Just make sure to adjust the cooking time based on the vegetable you choose, as some may cook faster or slower than asparagus.
Can I make these foil packs ahead of time?
Yes, you can prepare the foil packs ahead of time. Assemble them as directed, then refrigerate until ready to bake. They can be stored in the refrigerator for up to 24 hours before baking. If you’re preparing them further in advance, consider freezing them and thawing them in the refrigerator overnight before baking.
What should I do if I don’t have Italian seasoning?
If you don’t have Italian seasoning, you can use a combination of dried herbs such as basil, oregano, thyme, and rosemary. Alternatively, use your favorite seasoning blend or simply add extra garlic, lemon zest, and a pinch of salt and pepper to enhance the flavor.
Conclusion:
Whether you’re looking for a quick weeknight dinner or a healthy meal option, this recipe is sure to become a favorite. Enjoy the delicious combination of baked salmon and asparagus, and relish the convenience of a meal that cooks itself while you relax.
📖 Recipe:
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Baked Salmon Asparagus Foil Packs
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These Baked Salmon Asparagus Foil Packs are a healthy and flavorful meal option, perfect for a quick dinner. Tender salmon fillets and fresh asparagus are seasoned with garlic, lemon, and Italian herbs, then baked together in a convenient foil pack for an easy cleanup. This nutritious recipe is ideal for a busy weeknight meal, offering a delicious combination of protein and vegetables with minimal prep time.
Ingredients
4 salmon fillets (about 6 oz each)
1 bunch asparagus, trimmed
3 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon lemon zest
Juice of 1 lemon
1 teaspoon Italian seasoning
Salt and pepper, to taste
4 teaspoons butter
Lemon slices (optional, for garnish)
Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut 4 large pieces of aluminum foil, each about 12×18 inches.
- Divide the trimmed asparagus evenly among the foil pieces, placing them in the center.
- In a small bowl, mix olive oil, minced garlic, lemon zest, lemon juice, Italian seasoning, salt, and pepper.
- Place a salmon fillet on top of the asparagus on each foil piece.
- Drizzle the olive oil mixture over the salmon and asparagus.
- Place 1 teaspoon of butter on top of each salmon fillet.
- Fold the sides of the foil over the salmon and asparagus, sealing the packs closed.
- Place the foil packs on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Carefully open the foil packs, transfer the salmon and asparagus to plates, and garnish with lemon slices and chopped parsley if desired. Serve immediately.
Notes
For best results, use fresh salmon and asparagus.
Feel free to substitute asparagus with other vegetables like green beans or bell peppers.
If using frozen salmon, thaw completely before preparing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal per serving
