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Easy Baked Salmon in Foil With Asparagus and Lemon Garlic Butter Sauce: A Delectable and Healthy Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 to 1.5 pounds salmon fillet, skin-on or skinless, center-cut
  • 1 bunch asparagus, woody ends trimmed
  • 3 tablespoons unsalted butter, melted (or use olive oil for dairy-free)
  • 3 cloves garlic, minced
  • 1 large lemon (zest and juice), plus extra slices for garnish
  • 1 tablespoon fresh parsley, chopped (optional)
  • 1 teaspoon Dijon mustard (optional, for extra tang)
  • 1/2 teaspoon crushed red pepper flakes (optional, for mild heat)
  • Salt and black pepper, to taste
  • 2 tablespoons grated Parmesan (optional, for finishing)
  • Aluminum foil and nonstick spray or a light brush of oil

Method
 

  1. Preheat the oven to 400°F (200°C). Line a sheet pan with a large piece of foil and lightly grease it.
  2. Pat the salmon dry and season both sides with salt and pepper. Place it in the center of the foil, skin-side down if using skin-on.
  3. Arrange the asparagus around the salmon in a single layer. If the spears are very thick, cut them in half lengthwise so they cook evenly.
  4. In a small bowl, whisk together the melted butter, garlic, lemon zest, lemon juice, Dijon, and red pepper flakes (if using).
  5. Pour the lemon garlic butter sauce over the salmon and asparagus. Top with a few thin lemon slices.
  6. Fold the foil over the salmon to create a sealed packet, leaving a little space inside for air circulation. Crimp the edges tightly.
  7. Bake for 12–15 minutes, depending on thickness. Carefully open the foil (watch the steam) and check for doneness: the salmon should flake easily and read 125–130°F in the thickest part for medium.
  8. For slight browning, open the foil and broil for 1–2 minutes at the end. Don’t walk away.
  9. Finish with chopped parsley and a sprinkle of Parmesan if you like. Serve immediately with extra lemon wedges.