Baked Salmon with Asparagus

This Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce delivers a delicious and elegant dinner with minimal effort. The salmon turns out tender and flaky while the asparagus comes out crisp-tender, all wrapped together to lock in moisture and flavor. The buttery garlic sauce with bright lemon notes makes this meal feel special enough for guests but simple enough for a weeknight.

I first tried this recipe when I wanted an easy weeknight dinner that felt a little fancy. Now it’s a go-to whenever I want a comforting meal with a fresh taste and no mess in the kitchen.

Ingredients

• Salmon fillets: choose center-cut and skinless for even cooking and optimal flavor absorption
• Asparagus spears: fresh and firm spears add a lovely crunch contrast to the tender salmon
• Unsalted butter: forms the rich base for the garlic butter sauce that coats the fish
• Fresh garlic: minced to release a fragrant, savory aroma that complements the lemon
• Lemon juice and zest: brings brightness, balancing the butter’s richness with acidity
• Fresh parsley: adds a burst of color and fresh herbal flavor as a finishing touch
• Salt and black pepper: essential for seasoning all components evenly
• Lemon slices: baked on top for an attractive presentation and extra citrus notes
• Olive oil: lightly coats the asparagus to help them roast beautifully without drying out

Step-by-Step Instructions

Preheat and Prep:

Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Line a baking sheet with a large piece of heavy-duty foil. Cut another piece of foil large enough to fold over and completely seal the salmon and asparagus into a packet.

Arrange the Asparagus Base:

Trim the woody ends off the asparagus and lay the spears in the center of the foil. Drizzle a little olive oil over them and season with salt and pepper. This creates a flavorful bed that helps steam and crisp the asparagus during baking.

Prepare the Garlic Butter Sauce:

In a small saucepan or a microwave-safe bowl, melt the butter gently. Stir in the minced garlic, lemon zest, and fresh lemon juice until the sauce is well combined and aromatic.

Add the Salmon and Flavor Layers:

Place the salmon fillet skinless side down on top of the asparagus. Season the salmon with salt and pepper. Pour the garlic butter sauce evenly over the salmon and asparagus. Lay thin lemon slices across the top of the salmon for added flavor and presentation.

Seal and Bake:

Fold the sides of the foil up and over the salmon and asparagus, tightly sealing the packet so no steam escapes. Place the foil packet on the baking sheet and bake for 15 to 18 minutes depending on the thickness of your fillet.

Unwrap and Finish:

Carefully open the foil packet, watching out for hot steam. For a bit of char and extra color, broil the salmon under high heat for 2 to 3 minutes. Sprinkle freshly chopped parsley over the top and serve immediately with all the buttery pan juices spooned over the dish.

Bookmark

I love the punch of fresh lemon zest in this recipe. It elevates the buttery richness without overpowering the natural flavor of the salmon. One memorable dinner was when I made this for close friends who don’t usually cook fish. They were surprised at how easy and delicious the meal was—proof that simple techniques can yield impressive results.

Storage Tips

Let leftovers cool completely before placing in an airtight container. Store in the refrigerator for up to three days. Reheat gently in a covered dish in the oven at 300 degrees Fahrenheit to prevent drying. Avoid microwaving too long as salmon can become rubbery.

Ingredient Substitutions

Broccolini, green beans, or zucchini ribbons all make great alternatives to asparagus as long as they cook quickly. You can also swap unsalted butter with a quality olive oil garlic sauce if you want a dairy-free option. Fresh dill or thyme can be used instead of parsley to tweak the herbal flavor profile.

Serving Suggestions

Serve alongside fluffy quinoa, wild rice, or warm crusty bread to soak up the luscious lemon garlic butter sauce. A crisp cucumber salad or herbed couscous brings a refreshing contrast. A chilled glass of Sauvignon Blanc pairs beautifully with this dish’s bright and buttery flavors.

Cultural Context

Cooking salmon en papillote, or in a sealed pouch, is a French technique that keeps the fish tender and moist while infusing it with herbs, citrus, and aromatics. This recipe takes inspiration from that classic method but keeps things simple and accessible for every home cook.

Pro Tips

• Make sure your foil is heavy-duty and large enough to prevent leaks and hold in steaming moisture
• Do not skip melting and mixing the butter with garlic and lemon first to maximize sauce flavor
• Use a microplane grater to get fine lemon zest which disperses flavor evenly without bitterness

Common Recipe Questions

→ How can I tell when the salmon is fully cooked?

The salmon is ready when it flakes easily with a fork and shows an opaque pink center. A thermometer should read about 135°F to 140°F at the thickest part.

→ Can frozen salmon be used in this method?

Yes, but it must be thoroughly thawed and dried first to avoid excess moisture that could dilute the sauce.

→ Are there good vegetable substitutes for asparagus?

Broccolini, green beans, or zucchini ribbons work well as alternatives, as they cook quickly alongside the salmon.

→ Is it possible to prepare the foil packets in advance?

Foil packets can be assembled a few hours ahead and stored in the fridge. Bake just before serving to maintain texture and flavor.

→ Can I use parchment paper instead of foil?

Parchment can work if sealed tightly to trap steam, but foil is preferred for its superior moisture retention and durability.

→ Is this dish gluten-free?

All ingredients used are naturally gluten-free. Just verify that butter and seasonings are free from additives if necessary.