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Some meals are just made for the “I want something nice but don’t feel like being in the kitchen for an hour” mood. This is that meal. It’s fresh, it’s buttery, and the cleanup? Practically non-existent. We’re talking flaky salmon, tender asparagus, and a lemon-garlic butter sauce that feels a little fancy but comes together in no time.
I’ve made this more times than I can count — especially on weeknights when I want something healthy-ish but still crave something real. And honestly, every time I unwrap one of those foil packets and that lemony steam hits, I feel like I did something impressive. Spoiler alert: it’s so easy, you’ll feel like you’re cheating.
Why You’ll Love It
One-pan magic — everything cooks in foil so cleanup is minimal
That buttery lemon garlic sauce? You’ll want to drink it with a spoon
Ready in under 30 minutes (yes, even with zero pre-chop)
Great source of protein, omega-3s, and veggie power
Looks like it took way more effort than it did (we love a good dinner trick)
What You’ll Need
Salmon fillets: I usually leave the skin on — helps keep everything together and stays juicy. If your fillets are thick, give them an extra minute or two in the oven.
Asparagus: Go for the medium-thick kind so they don’t overcook. Trim off the woody ends (they’re no fun to eat).
Lemon juice + slices: You’ll want the juice for the sauce and maybe a few thin slices for on top. Adds that fresh brightness.
Garlic: Fresh is best, but garlic powder works if that’s what you’ve got.
Butter: You only need a little, but it makes everything rich and glossy. Use olive oil if you’re dairy-free.
Broth or white wine: Adds depth to the sauce. Either works — I usually go with veggie broth.
Parsley or cilantro: Just a sprinkle at the end for color and freshness. Dill’s good too.
Directions
Step 1 – Preheat your oven
Set it to 425°F. That’s the sweet spot for tender salmon and crisp-tender asparagus.
Step 2 – Cut your foil
Tear off two big rectangles (about 14×12 inches each) of heavy-duty foil. You’ll build little dinner boats.
Step 3 – Mix the sauce
In a small bowl, stir together a couple tablespoons of broth, the juice from half a lemon, and a tiny dash of hot sauce (trust me, it doesn’t make it spicy — just perks up the flavors). Add minced garlic and a few cubes of butter.
Step 4 – Assemble the packets
Lay out your foil
Place the trimmed asparagus down first
Set the salmon on top, skin-side down
Season with salt, pepper, and any herbs you love
Spoon the sauce and garlic over the top, then add a slice or two of lemon and dot with butter cubes
Step 5 – Seal and bake
Fold up the foil into a loose packet — kind of like a tent, so steam can do its thing. Crimp the edges well so nothing leaks. Place packets on a baking sheet and bake for 10–12 minutes, depending on thickness. Salmon should flake easily with a fork.
Step 6 – Serve
Carefully open the packets (the steam is no joke!). Sprinkle with chopped parsley and an extra squeeze of lemon if you’re feeling zesty. Serve as-is or with something to soak up that sauce.
What to Serve With It
Steamed rice or quinoa: Soaks up all the buttery goodness
Crusty bread: A must for dragging through the sauce — don’t skip this
Roasted potatoes: Add a little crispy-on-the-outside balance
Simple salad: Mixed greens + lemon vinaigrette is a fresh, clean contrast
Storage & Make-Ahead Tips
Leftovers: Store any extras in the fridge for up to 2 days.
Reheat gently: Oven at 300°F is best — about 10 minutes. Microwaving can overcook the fish, but it works if you’re careful.
Freezer tip: You can freeze uncooked foil packets for up to a month. Thaw overnight, then bake as directed. I don’t recommend freezing once cooked — the texture’s not the same.
Variations to Try:
Herb-crusted: Sprinkle the salmon with chopped fresh rosemary, thyme, or dill
Cajun-style: Skip the lemon slices and use a Cajun spice blend instead
Mediterranean: Add cherry tomatoes, Kalamata olives, and a little crumbled feta before sealing
Shrimp version: Swap the salmon for large peeled shrimp — reduce bake time to 7–9 minutes
Final Thoughts
This is one of those recipes you’ll come back to again and again — especially once you see how easy it is. It’s got that wow-factor without the stress. Plus, it tastes just as good on a quiet Wednesday as it does at a little dinner gathering.
Give it a try and let me know how it went — did you use wine or broth? Add extra garlic? Pile it on crusty bread like I always do? I’d love to hear how you made it yours.
Baked Salmon with Asparagus, Lemon, Garlic and Butter Sauce
Ingredients
- 2 salmon fillets skin-on
- 1 bunch asparagus trimmed
- 2 tbsp unsalted butter cut into cubes
- 1 lemon halved (juice from half, slices from the other)
- 2 cloves garlic minced
- 2 tbsp vegetable broth or white wine
- salt to taste
- black pepper to taste
- chopped parsley for garnish
- 1 dash hot sauce optional
Instructions
- Preheat oven to 425°F.
- Cut two large pieces of foil (about 14x12 inches each).
- In a small bowl, mix broth or wine, juice from half the lemon, garlic, hot sauce, and half the butter cubes.
- Lay asparagus on each piece of foil. Place a salmon fillet on top, skin-side down. Season with salt and pepper.
- Spoon the lemon-butter mixture over each salmon fillet. Top with lemon slices and remaining butter cubes.
- Fold foil into packets, sealing tightly. Place on a baking sheet.
- Bake for 10–12 minutes, or until salmon flakes easily with a fork.
- Carefully open packets (beware steam!), garnish with parsley, and serve immediately.