This easy Salmon and Asparagus recipe is all about the zesty lemon and garlic butter sauce. With just a few simple ingredients, you can create a complete, restaurant-quality meal in just 25 minutes. Low-carb, keto-friendly, paleo, and gluten-free, this baked salmon foil pack is as healthy as it is delicious!
Ingredients (Serves 2)
- 1 lb (450 g) salmon fillets
- 1 lb (450 g) medium-thick asparagus, woody ends trimmed
- 2 tbsp vegetable or chicken broth
- 1 ½ tbsp fresh lemon juice (adjust to taste)
- 1 tbsp hot sauce (we used Sriracha)
- 4 tsp minced garlic (4 cloves)
- 3–4 tbsp butter, diced into small cubes (or ghee)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley or cilantro, chopped
Instructions
- Preheat oven: 425ºF (220ºC). Cut 2 sheets of heavy-duty aluminum foil (14 × 12 in / 35 × 30 cm).
- Prepare foil packs: Place salmon fillets in the center of each foil sheet. Arrange asparagus alongside the salmon. Season with salt and pepper.
- Add flavors: Sprinkle minced garlic over the salmon and asparagus. Drizzle broth, lemon juice, and hot sauce evenly over each pack.
- Top with butter: Distribute butter cubes on top of salmon and asparagus.
- Seal and bake: Fold and crimp foil edges to form a packet, leaving a little space inside for steam. Place on a baking sheet and bake 9–12 minutes, until salmon is cooked through.
- Serve: Carefully open foil packets, drizzle with extra lemon juice, and garnish with parsley or cilantro. Enjoy immediately!
Tips for Perfect Salmon Foil Packs
- Avoid overcooking: Salmon cooks quickly—check thickness and remove from oven when just done.
- Customize veggies: Swap asparagus for zucchini, broccoli, or bell peppers.
- Crispy edges: Open foil packets and broil for 2 minutes at the end for a slightly charred finish.
- Make it a meal: Serve over quinoa, cauliflower rice, or your favorite grain.
This salmon foil pack is perfect for a fuss-free, elegant dinner that’s healthy, flavorful, and incredibly easy to make.