Baked Salmon and Asparagus in Foil Recipe

Baked Salmon and Asparagus in Foil Recipe

How To Make Baked Salmon and Asparagus in Foil

Simple and succulent, this oven-baked salmon is tenderly cooked in a foil with lemon and herb-seasoned asparagus, for a deliciously flaky and filling dish!

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 4salmon fillets,(6 oz), skinless
  • 1lbasparagus,tough ends trimmed
  • tbspolive oil
  • 2garlic cloves,minced
  • salt and freshly ground black pepper
  • 1lemon,thinly sliced
  • fresh dill sprigs,or chopped fresh thyme, rosemary or parsley


  1. Preheat the oven to 400 degrees F. Cut four sheets of aluminum foil about 14-inch long.

  2. Divide the asparagus into 4 equal portions, about 8 spears per foil packet, and layer them in the center of each length of foil.

  3. In a small bowl, stir together the oil with garlic. Drizzle 1 teaspoon of the oil over the portion of asparagus, then sprinkle with salt and pepper.

  4. Rinse the salmon and allow excess water to run off. Season the bottom of each fillet with salt and pepper, then layer the fillets over the asparagus.

  5. Drizzle the top of each salmon fillet with 1 teaspoon of the olive oil mixture and season top with salt and pepper to taste. Top each with about 2 sprigs of dill and 2 lemon slices.*

  6. Wrap the sides of the foil inward over the salmon, then fold in the top and bottom of foil to enclose. Place the foil pouches in a single layer on a baking sheet.

  7. Bake in the oven for about 25 to 30 minutes, until the salmon is cooked through.

  8. Unwrap, serve warm, and enjoy!

Recipe Notes

*If using fresh thyme or rosemary, use about ¾ teaspoon per each. If using parsley, use 1½ teaspoons.


  • Calories: 931.49kcal
  • Fat: 61.82g
  • Saturated Fat: 13.32g
  • Monounsaturated Fat: 21.10g
  • Polyunsaturated Fat: 16.37g
  • Carbohydrates: 7.29g
  • Fiber: 3.23g
  • Sugar: 2.52g
  • Protein: 83.79g
  • Cholesterol: 217.80mg
  • Sodium: 1245.61mg
  • Calcium: 77.56mg
  • Potassium: 1715.63mg
  • Iron: 4.11mg
  • Vitamin A: 44.44µg
  • Vitamin C: 30.12mg
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