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!
Serves:
Ingredients
- 4salmon fillets,(6 oz), skinless
- 1lbasparagus,tough ends trimmed
- 2½tbspolive oil
- 2garlic cloves,minced
- salt and freshly ground black pepper
- 1lemon,thinly sliced
- fresh dill sprigs,or chopped fresh thyme, rosemary or parsley
Instructions
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Preheat the oven to 400 degrees F. Cut four sheets of aluminum foil about 14-inch long.
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Divide the asparagus into 4 equal portions, about 8 spears per foil packet, and layer them in the center of each length of foil.
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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.
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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.
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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.*
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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.
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Bake in the oven for about 25 to 30 minutes, until the salmon is cooked through.
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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.
Nutrition
- 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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