If you enjoy this foil baked salmon recipe, check out these easy dinner ideas!
Cooking salmon in the oven is already easy enough, but with this method, you’ll completely eliminate the need for cleanup and the time to cook a side for your salmon.
This foil baked salmon recipe takes care of everything in one shot. Oh, did I mention there are only 239 calories per serving? So it’s diet-friendly as well! I had an idea that it was sort of light on calories when I was whipping this up, but didn’t realize how low it was until I popped it into a calculator.
I do recommend serving this with a side of brown rice since 239 calories is a bit light for dinner. We opted for the brown rice and this was perfectly filling.
Foil Baked Salmon Recipe with Asparagus
- 4 Salmon Fillets
- 3 Lemons
- 2 tbsp. Cold Butter (cut into 8 pats of butter)
- 1.5 lb Asparagus (you will only use the tops)
- Sea Salt (to taste)
- Pepper (to taste)
- Preheat oven to 400F.
- Wash asparagus and cut the spears in half. Place asparagus tops in a large bowl. Save and store the bottom of the spears for other uses like stirfrys, soups, stews, etc., rather than throwing them away.
- Sprinkle sea salt, pepper and juice from half of a lemon over asparagus tops and stir to evenly coat asparagus tops.
- Cut a generously sized rectangular piece of aluminum foil and place asparagus side by side. Use enough to create a bed for your piece of salmon. I personally used six to seven pieces of asparagus per foil pouch.
- Place salmon on top of asparagus. Sprinkle salt, pepper and lemon juice overtop. Place 2 pats of butter over salmon. Top with 2 slices of lemon. Repeat until all foil pouches are created. Then fold foil pouches and close them (seam side up) and place in oven for 25 to 30 minutes, or until asparagus is fork tender.
You can completely forgo using a baking dish, but I placed my foil packets in a casserole dish just in case one of the foil pouches sprung a leak.
This recipe creates an amazing lemon butter sauce that sits at the bottom of the pouch. Just pour this over your salmon, or if you’d like to save a few calories you can just drizzle it out of the foil pouch when serving. I mistakenly used 1 tbsp of butter per pouch when I created mine, not realizing how much sauce this would create, so I adjusted it down to ½ tbsp per pouch for this recipe.
Are you a fan of cooking salmon in the oven? If so, have you ever tried a foil baked salmon recipe like this?