Description
Experience the ultimate fusion of convenience and gourmet flavor with this Baked Salmon in Foil Packs with Asparagus. This recipe utilizes the 'en papillote' technique, where the salmon steams in its own juices and aromatics inside a sealed foil pouch, resulting in succulent, flakey fish and perfectly tender-crisp vegetables. The bright notes of fresh lemon and the pungent kick of garlic elevate the rich, buttery profile of the salmon.
Ingredients
4 portions 6-ounce Salmon Fillets
1 large bunch Fresh Asparagus
3 tablespoons Extra Virgin Olive Oil
4 cloves Fresh Garlic, minced
2 whole Lemo
to taste Sea Salt
to taste Black Pepper
2 tablespoons Fresh Dill or Parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C). Cut four large sheets of heavy-duty aluminum foil, approximately 12×12 inches each
- Place an equal portion of trimmed asparagus in the center of each foil sheet. Drizzle with a teaspoon of extra virgin olive oil and season with sea salt and black pepper
- Place one salmon fillet on top of the bed of asparagus in each packet. In a small bowl, whisk together the remaining olive oil, minced garlic, lemon juice, and lemon zest. Brush this mixture over each fillet
- Top each fillet with two thin slices of lemon and a sprinkle of fresh herbs. Fold the sides of the foil inward to create sealed pouches
- Bake the foil packs on a baking sheet for 12 to 15 minutes. Optionally, open the tops of the packs for the last 2 minutes of cooking
- Let the packets rest for 2 to 3 minutes before carefully opening and serving
Notes
To avoid overcooking, check the salmon for doneness with an instant-read thermometer, aiming for 145°F (63°C).
For a deeper garlic flavor, consider smashing the garlic cloves into a paste before mixing.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 packet
- Calories: 380 kcal
- Sugar: 1g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 70mg