Baked Salmon with Asparagus, Lemon, Garlic and Butter Sauce
This foil-packet salmon dinner is buttery, bright, and incredibly low-effort. With tender salmon fillets, crisp asparagus, and a lemon-garlic butter sauce that practically makes itself, it’s an easy win for weeknight dinners or no-fuss entertaining. Cleanup is a breeze, and the flavor payoff is huge.
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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, until the salmon flakes easily with a fork and reaches 145°F in the thickest part.
- Carefully open packets (beware steam!), garnish with parsley, and serve immediately.
Notes
Add cherry tomatoes, dill, or olives for a Mediterranean flair, or swap salmon for shrimp and reduce bake time to 7–9 minutes. Refrigerate leftovers within 2 hours and eat within 3 to 4 days.
Nutrition
Serving: 1servingCalories: 517kcalCarbohydrates: 13gProtein: 40gFat: 33gSaturated Fat: 12.5gTrans Fat: 0.5gCholesterol: 140mgSodium: 250mgFiber: 4.5gSugar: 4.5g