Baked Salmon in Foil with Asparagus

Baked Salmon in Foil with Asparagus is a light, healthy, and incredibly flavorful dish that’s easy to make and even easier to clean up. Salmon fillets are baked in foil packets with tender asparagus spears, fresh lemon, and a buttery garlic herb sauce that infuses everything with moisture and flavor.

Why You’ll Love This Recipe

I love this recipe because it’s one of the simplest ways to cook salmon while keeping it juicy and tender. Wrapping everything in foil locks in all the flavors and ensures the salmon stays perfectly moist. Plus, I get a protein and veggie in one neat little package, making it a fuss-free meal with no mess and no stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

salmon fillets
asparagus, trimmed
olive oil or melted butter
garlic, minced
lemon, thinly sliced
fresh parsley or dill, chopped
salt
black pepper
paprika (optional)
crushed red pepper flakes (optional)

Directions

1. I preheat the oven to 400°F and tear large sheets of foil for each salmon fillet.

2. I place a salmon fillet in the center of each foil piece and season it with salt, pepper, and paprika.

3. I arrange trimmed asparagus alongside the salmon and drizzle everything with olive oil or melted butter.

4. I sprinkle minced garlic and fresh herbs over the top, then place lemon slices on the salmon.

5. I fold the foil over the salmon and asparagus, sealing it well to create a packet.

6. I place the packets on a baking sheet and bake for 15–20 minutes, depending on the thickness of the salmon.

7. I carefully open the packets to release steam and serve immediately with extra herbs or lemon if I want.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 15–20 minutes to bake, so I can have it ready in around 30 minutes.

Variations

Sometimes I add cherry tomatoes or thinly sliced zucchini to the packets for extra color and flavor. When I want a creamy version, I mix a little Dijon mustard or a spoonful of cream cheese into the butter. For extra zest, I sprinkle lemon zest over the top before baking. And when I’m craving a heartier meal, I serve it over couscous or quinoa.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use the oven or microwave at low power to avoid drying out the salmon. I add a splash of broth or lemon juice before warming to help keep everything moist. The foil method actually works great for reheating, too.

FAQs

Can I make these packets ahead of time?

Yes, I prep them a few hours in advance and keep them in the fridge until I’m ready to bake. It makes dinner even faster.

Do I need to peel the salmon skin?

Not necessarily. I usually leave the skin on for baking—it helps keep the fillet intact and peels off easily after cooking.

Can I grill the foil packets instead?

Absolutely. I grill them over medium heat for about 15 minutes with the lid closed. They come out just as delicious.

What if I don’t have foil?

I’ve used parchment paper instead to make an en papillote version—it works similarly and still seals in all the flavor.

How do I know when the salmon is done?

I check that it flakes easily with a fork and is opaque in the center. The internal temperature should reach 145°F.

Conclusion

Baked Salmon in Foil with Asparagus is a go-to dish when I want something fast, flavorful, and nourishing. It’s easy enough for a busy weeknight but elegant enough to serve to guests. The foil packet method makes cleanup a breeze and guarantees perfectly cooked salmon every time. This recipe is proof that simple can be absolutely delicious.