Baked In Foil Salmon Recipe 04: Salmon And Asparagus In Foil Packs
These foil packs can function as main dish and side dish all on their own! The asparagus bakes to a tender crunch while the salmon is moist and flaky. This dish is a perfect addition to any dinner party because you can dress it up or down. You can top this with lemon slices to give it a citrus twist and lighten the dish.
Salmon and Asparagus Foil Packs
- 2 salmon fillets
- 2 tbsp. vegetable broth
- 1 ½ tbsp. lemon juice
- 1 tbsp. hot sauce of choice
- 4 tsp. garlic minced
- salt and pepper to taste
- 4 tbsp. butter diced
- 2 tbsp. fresh parsley chopped
- 1 lb. asparagus trimmed
- Begin by heating your oven to 425°F and cutting two sheets of foil that are 14"x12". Next, season the salmon fillets with salt and pepper and place them near the middle of each foil sheet. Then mix together the broth, lemon juice, and hot sauce until combined. Place the asparagus on one side of the foil and then drizzle the sauce over both the salmon and asparagus. Sprinkle the garlic and butter pieces evenly over the top of the salmon and the asparagus.
- Seal the foil packets tightly and crimp the edges together while keeping some space for the dish to breathe. Then transfer the packets to a baking sheet and bake for 9-12 minutes depending on the thickness of the salmon. When the salmon is done, remove from the foil packets and drizzle with a little more lemon juice before serving. Enjoy!