Healthy, flavorful, and easy to clean up, this Baked Salmon in Foil with Asparagus Recipe is your go-to for a quick, nourishing dinner. It’s packed with omega-3s, fresh herbs, zesty lemon, and tender roasted asparagus—all cooked together in individual foil packets for maximum flavor and minimal mess.
This method locks in moisture and aroma, ensuring the salmon stays juicy while the asparagus gets perfectly tender. Whether you’re planning a weeknight meal, a meal prep session, or a fresh summer dinner, this baked foil packet dish delivers on flavor and simplicity with every bite.
Ingredients
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4 (6 oz) salmon fillets, skin-on preferred
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1 lb asparagus spears, trimmed
-
2 tablespoons olive oil
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1 lemon, thinly sliced
-
3 cloves garlic, minced
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1 teaspoon salt
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½ teaspoon black pepper
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Optional herbs: fresh dill, chopped parsley, or a dash of paprika
Optional Add-ins:
-
Red pepper flakes (for spice)
-
Cherry tomatoes or thin zucchini slices
-
Honey drizzle or Dijon mustard for sweetness or tang
-
Lemon zest for extra citrus flavor
Preparation
Preheat and prep your workspace
Step 1: Preheat the oven
Set your oven to 400°F (200°C). Line a large baking sheet with aluminum foil. Tear 4 large foil sheets (about 12×16 inches each).
Season the salmon and asparagus
Step 2: Prepare the asparagus
Divide the trimmed asparagus spears evenly among the 4 sheets of foil, placing them in the center of each.
Step 3: Season the salmon
Pat salmon fillets dry and place one fillet on top of each asparagus bed. Drizzle each salmon piece and asparagus with about ½ tablespoon olive oil. Sprinkle with minced garlic, salt, and pepper.
Step 4: Add the citrus and herbs
Top each fillet with 2 lemon slices and a sprinkle of chopped parsley or dill. If desired, add a dash of paprika or a pinch of red pepper flakes for color and a gentle kick.
Wrap and bake
Step 5: Seal the foil packets
Fold the sides of the foil over the salmon and asparagus to completely seal each packet, making sure to leave a little room inside for steam to circulate.
Step 6: Bake in the oven
Place the foil packets on the baking sheet and bake for 16–18 minutes, depending on the thickness of the salmon. The fish should flake easily with a fork when done.
Step 7: Unwrap and serve
Carefully open the foil packets—watch out for steam. Plate the salmon with asparagus, spoon any juices over the top, and garnish with additional lemon or herbs.
Variation
Switch up your Baked Salmon in Foil with these simple ideas:
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Mediterranean Style: Add sliced olives, halved cherry tomatoes, and a sprinkle of feta.
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Asian-Inspired: Replace lemon with lime, and use soy sauce, sesame oil, and ginger.
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Cajun Kick: Season with Cajun spice blend and serve with rice.
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Creamy Touch: Add a dollop of herbed cream cheese or garlic butter before sealing.
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Pesto Lover: Spread a teaspoon of pesto over each fillet before baking.
COOKING Note
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Foil packets help keep the fish moist while allowing the flavors to infuse deeply.
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You can use parchment paper instead of foil, but seal the edges well.
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If using skin-on salmon, place the skin side down. The skin will crisp slightly and help retain moisture.
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Thinner fillets may cook faster—start checking at the 14-minute mark.
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You can also grill the packets for 12–15 minutes over medium heat.
Tips
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For even cooking, try to use fillets that are about the same size and thickness.
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Trim the woody ends off the asparagus to ensure they roast evenly.
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Add lemon zest to the oil for an extra citrus boost.
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Don’t overbake—salmon dries out quickly. Flake with a fork to check for doneness.
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Serve directly in the foil for easy cleanup and rustic presentation.
Prep Time: 10 minutes
Cooking Time: 18 minutes
Total Time: 28 minutes
Nutritional Information (per serving)
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Calories: 340
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Protein: 32g
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Fat: 20g
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Carbohydrates: 5g
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Sugar: 2g
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Sodium: 420mg
Note: Nutritional values may vary based on fillet size and added garnishes.
FAQs
Can I prep this ahead of time?
Yes! Assemble the packets in advance and store in the fridge for up to 8 hours before baking.
Do I need to flip the packets while baking?
No—leave them undisturbed so the salmon cooks gently and evenly.
What can I use instead of asparagus?
Try green beans, zucchini, or baby spinach. Just ensure veggies are thinly sliced or pre-steamed if dense.
Can I freeze the packets?
It’s best to cook fresh, but you can freeze cooked portions. Reheat gently in the oven at 300°F for best texture.
Can I cook multiple trays at once?
Yes, but rotate trays halfway through baking to ensure even heat circulation.
Conclusion
This Baked Salmon in Foil with Asparagus Recipe is a delicious, healthy way to enjoy a complete meal in under 30 minutes. The foil-packet method makes prep and cleanup a breeze, while locking in all the juicy flavor of the salmon, lemon, and herbs. Whether you’re eating clean, entertaining guests, or just craving something simple and nourishing, this easy recipe delivers every time. Pair it with a side of rice, a chilled white wine, or just a sunny patio—and enjoy fresh, fuss-free dining at its best.
Print
Baked Salmon in Foil with Asparagus Recipe
- Total Time: 28 min
Ingredients
Ingredients
-
4 (6 oz) salmon fillets, skin-on preferred
-
1 lb asparagus spears, trimmed
-
2 tablespoons olive oil
-
1 lemon, thinly sliced
-
3 cloves garlic, minced
-
1 teaspoon salt
-
½ teaspoon black pepper
-
Optional herbs: fresh dill, chopped parsley, or a dash of paprika
Optional Add-ins:
-
Red pepper flakes (for spice)
-
Cherry tomatoes or thin zucchini slices
-
Honey drizzle or Dijon mustard for sweetness or tang
-
Lemon zest for extra citrus flavor
Instructions
Step 1: Preheat the oven
Set your oven to 400°F (200°C). Line a large baking sheet with aluminum foil. Tear 4 large foil sheets (about 12×16 inches each).
Step 2: Prepare the asparagus
Divide the trimmed asparagus spears evenly among the 4 sheets of foil, placing them in the center of each.
Step 3: Season the salmon
Pat salmon fillets dry and place one fillet on top of each asparagus bed. Drizzle each salmon piece and asparagus with about ½ tablespoon olive oil. Sprinkle with minced garlic, salt, and pepper.
Step 4: Add the citrus and herbs
Top each fillet with 2 lemon slices and a sprinkle of chopped parsley or dill. If desired, add a dash of paprika or a pinch of red pepper flakes for color and a gentle kick.
Step 5: Seal the foil packets
Fold the sides of the foil over the salmon and asparagus to completely seal each packet, making sure to leave a little room inside for steam to circulate.
Step 6: Bake in the oven
Place the foil packets on the baking sheet and bake for 16–18 minutes, depending on the thickness of the salmon. The fish should flake easily with a fork when done.
Step 7: Unwrap and serve
Carefully open the foil packets—watch out for steam. Plate the salmon with asparagus, spoon any juices over the top, and garnish with additional lemon or herbs.
Notes
-
Foil packets help keep the fish moist while allowing the flavors to infuse deeply.
-
You can use parchment paper instead of foil, but seal the edges well.
-
If using skin-on salmon, place the skin side down. The skin will crisp slightly and help retain moisture.
-
Thinner fillets may cook faster—start checking at the 14-minute mark.
-
You can also grill the packets for 12–15 minutes over medium heat.
- Prep Time: 10 min
- Cook Time: 18 min
Nutrition
- Calories: 340
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 20 g
- Carbohydrates: 5g
- Protein: 32 g