Salmon and Asparagus in Foil

02.06.2015

Salmon and Asparagus in Foil | Cooking Classy

Do you have those days where you don’t mind cooking but more than anything you just don’t want to clean up the mess? I have them all the time, dishes are never ending around here. So, when there’s an easy recipe out there that requires minimal prep and clean up I’m all over it!

This salmon really couldn’t get any easier and the method of cooking it all together in a foil pouch seals in moisture and keeps the flavors intact. It’s also a very versatile recipe, you can use other types of veggies (like zucchini, spinach, tomatoes, bell pepper) and herbs or you could even add in some honey or parmesan. I love how fool proof this recipe is, even if you have minimal experience in the kitchen you can easily make this salmon!

Once you try this you’ll likely turn to this method time and time…and time again. I know I will. Salmon is one of my favorite dinners and this is one of my favorite ways to prepare it.

Enjoy!

Salmon and Asparagus in Foil | Cooking ClassySalmon and Asparagus in Foil | Cooking ClassySalmon and Asparagus in Foil | Cooking Classy

Baked Salmon and Asparagus in Foil

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4 servings

Baked Salmon and Asparagus in Foil

Ingredients

  • 4 (6 oz) skinless salmon fillets
  • 1 lb asparagus, tough ends trimmed
  • 2 1/2 Tbsp olive oil
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 1 lemon thinly sliced
  • Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley

Directions

  • Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil. In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus. Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste. Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
  • Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes. Unwrap and serve warm.
http://www.cookingclassy.com/2015/02/salmon-and-asparagus-in-foil/

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126 comments

  • J.Lee: Try this in parchment. =) February 6, 2015 at 11:28am Reply

  • Layla @brunchtimebaker: Oh yum! What a great idea :) February 6, 2015 at 8:41pm Reply

  • olivia – Primavera Kitchen: We have salmon about 3 times a week because we just loooove it, but do you believe i’ve never made salmon in foil? Yours looks delicious! February 8, 2015 at 8:14am Reply

  • Sheri: I love salmon & make it often! I can’t wait to try this!! It looks DELICIOUS! (great photos) Thanks. February 9, 2015 at 7:14am Reply

  • Song: This looks delicious, but what’s the grain side dish in one of last set of pictures? February 13, 2015 at 1:29am Reply

    • Jaclyn: It was something I just threw together for looks actually :), quinoa with some cranberries for color and almonds and lemon juice. February 23, 2015 at 6:34pm Reply

  • Hope: I made this tonight. It was great but it took a lot longer then 20 minutes to cook. February 25, 2015 at 7:01pm Reply

  • Kathleen: I’m making this tonight! I did some research on farm raised salmon and do not buy it anymore. Same with Tilapia, do not eat it. February 28, 2015 at 5:31pm Reply

    • Andrea: How do you know the difference? And what is ok to buy? April 25, 2016 at 6:41pm Reply

  • h: made this last night! added butter. DELICIOUS! Thank you for sharing! March 12, 2015 at 1:42pm Reply

  • Drew: I followed the instructions exactly and my salmon was terribly undercooked. For a salmon filet (approximately 2 inches thick) 400 was not hot enough. March 25, 2015 at 9:25am Reply

    • Jaclyn: I think the temp is fine they just will need to cook longer if they are thick fillets, that’s why most often I list times with “about” because time will always vary especially with thicker fillets. March 25, 2015 at 12:48pm Reply

  • Sharon: I have always loved fresh salmon & asperagus I will definitely try this method March 26, 2015 at 3:34am Reply

  • Ginger Kay: So, so good! Made this tonight and it was a huge success. Thanks for great recipe :) April 3, 2015 at 8:06pm Reply

    • Jaclyn: I’m happy to hear you enjoyed it Ginger! Thanks for your feedback! April 4, 2015 at 2:57pm Reply

  • Linda Dulon: Made this last night on the grill 30 min on indirect heat the best samon I have ever had family all agreed thank you April 18, 2015 at 7:22am Reply

    • Lynda Lichtwardt: Did you have the grill on one side on high temp.I am assuming for indirect heat the grill was not on for the Salmon. July 16, 2016 at 11:35am Reply

  • Jennifer: My husband and I made this for dinner this week. It was excellent! Thanks for the recipe! April 23, 2015 at 1:00pm Reply

  • Mariel: This was a great recipe. Thank you so much. April 24, 2015 at 5:08pm Reply

    • Jaclyn: I’m so glad you liked it Mariel!! April 24, 2015 at 8:30pm Reply

  • Jean: I have just made this dish very tasty! I loved the delicate flavours ! Perfect I’ll make this again ! April 26, 2015 at 10:08am Reply

    • Jaclyn: I’m so happy to hear that Jean! Thanks for your review! April 26, 2015 at 10:52am Reply

  • Rachel: This was great! My only recommendation is to bake for around 30 minutes instead of 20. I used store brand salmon fillets from Kroger (a chain here in Texas) so they weren’t terribly thick, but 20 minutes wasn’t really enough. Honestly, it boils down to the problem with any meat – weight is not necessarily indicative of thickness. But other than the issues with time, this turned out great. April 27, 2015 at 9:09pm Reply

  • Angela: I made this for my meat-eating boyfriend last night and he was a big fan of it. I baked mine for 30 minutes as well. I’m an awful cook, but even I couldn’t mess this up. It was delicious and extremely simple to make and clean up! Thank you! April 29, 2015 at 10:40am Reply

    • Jaclyn: Glad it was enjoyed Angela! April 29, 2015 at 5:57pm Reply

  • Annie b: Lo ve, love, love this recipe. Healthy, delicious and oh so easy to fix. Thanks for sharing. May 13, 2015 at 7:44pm Reply

    • Jaclyn: Im so glad you loved it Annie! May 22, 2015 at 3:32pm Reply

  • Joyce: do you think this could be prepared in the foil in the morning and put in the oven at dinner time? May 14, 2015 at 9:20pm Reply

    • Edward: Joyce I have prepared ths meal the evening before and left it in the fridge to throw in the oven the following night for dinner. it was successful. I work late most evenings and so I often prepare meals the evening before so i can just throw it in the oven or in a pot so that the kids don’t have to wait long for dinner October 18, 2015 at 2:52pm Reply

  • tanya: can you use canned asparagus? May 17, 2015 at 3:20pm Reply

    • Jaclyn: I wouldn’t recommend it for this recipe. June 20, 2015 at 10:34pm Reply

    • Charlotte E. Dudley: I wouldn’t Tanya because the canned asparagus is already cooked; to bake it again would cause it to fall apart and become very, very mushy. Get the fresh and bake as directed. You’ll be glad that you did. April 13, 2016 at 12:54pm Reply

  • S: Just made this. Baked for 25 min. So yummy! I’ll definitely make this again! May 19, 2015 at 3:32pm Reply

  • Alexis: Does this method work well for the bbq? May 22, 2015 at 6:11pm Reply

    • Jaclyn: I imagine it would, I haven’t tested it yet though. May 22, 2015 at 8:50pm Reply

  • Vickie: Absolutely love this recipe!!! May 25, 2015 at 4:54pm Reply

    • Jaclyn: I’m so glad you do Vickie! May 25, 2015 at 4:55pm Reply

  • gfinch61: Cooked this last night for the wife and I and it turned out great! Salmon was thick so I cooked for 35 minutes and it turned out perfect. I love foil pouch cooking since the clean up is so easy! May 28, 2015 at 2:54pm Reply

  • Carrie: What if you start with frozen fish? It isn’t ideal, but it’s the only thing available where I live May 30, 2015 at 9:40am Reply

    • Jaclyn: I wouldn’t definitely thaw it out in the refrigerator first but that will work just fine. May 30, 2015 at 10:54am Reply

      • Jill: Did you really mean “wouldn’t definitely”, or should it be “would definitely”? I plan to make this tonight and I have frozen salmon. July 16, 2015 at 9:06am Reply

        • Jaclyn: Sorry, that is supposed to be “would” you do want to thaw them entirely before baking. I hope you love this recipe Jill! July 16, 2015 at 11:19am Reply

      • Jaclyn: Sorry I meant “would definitely” July 16, 2015 at 11:18am Reply

  • Angela: I am wondering about the fish scales on the bottom side of the skin that is down on the asparagus. Do they get on the asparagus? June 2, 2015 at 6:56pm Reply

    • Jaclyn: That is why the recipe calls for skinless salmon, skin the whole fillet first then cut into individual portions. You can also ask the butcher to skin the salmon for you when you buy it. June 2, 2015 at 7:51pm Reply

  • Mary Sue: Parsley is misspelled in ingredient list. I’m going 2 try this – love cooking in parchment paper envelopes. June 3, 2015 at 1:38pm Reply

    • Jaclyn: Thanks for pointing that out! June 3, 2015 at 9:45pm Reply

    • Dani: Wow thanks grammar police. February 29, 2016 at 3:58pm Reply

  • Aly: Would the cooking time be the same if I were to only do one packet? I’d love to try it, but I’m the only one that likes salmon. Thanks! June 9, 2015 at 2:20pm Reply

    • Jaclyn: Yes the bake time should be the same. I hope you love it! June 9, 2015 at 5:17pm Reply

      • Aly: I made this today! I used green beans instead of asparagus (I’m not a fan of asparagus!) and cooked the single packet for 30 minutes. YUM! The salmon was cooked perfectly, and the garlic, lemon and dill flavors really come together so well. Thanks for this recipe! June 15, 2015 at 5:09pm Reply

        • Jaclyn: You’re welcome! So glad you liked it! June 16, 2015 at 11:59am Reply

  • Sara: I can’t wait to try this! I’m going to use the foil technique, but trying it with an Asian flair… I’m thinking soy sauce, brown sugar, and garlic… June 12, 2015 at 11:25pm Reply

  • Leah: I tried this and it was so delicious and even looked like I was a real fancy chef. And now I am making it again with my family! So yummy! June 23, 2015 at 6:23pm Reply

  • Christina: Can you put the salmon packets on the grill instead of the oven? June 25, 2015 at 1:43pm Reply

    • Jaclyn: Yes that should work great too and better yet it will keep the heat outside. June 25, 2015 at 10:45pm Reply

  • Norma: Definitely will try this tonight but will the time mentioned be enough for the asparagus to be fully cooked? June 30, 2015 at 8:12am Reply

    • Jaclyn: Yes your as pages should be fully tender by the time listed. Hope you love it! June 30, 2015 at 11:02am Reply

  • Ginger: I made this last night, and it was a beautiful dish. However, I found it bland–I’m from South Louisiana. Maybe, I didn’t season it enough and used frozen salmon because it was wild caught (The salmon filets didn’t have much flavor), and I don’t like to eat farm raised fish. I will definitely try this again when my market has wild caught salmon and put more seasoning and fresh herbs. Thanks for posting the recipe. July 1, 2015 at 2:47pm Reply

  • Pam: How does the asparagus cook? Does it get soggy? July 2, 2015 at 7:48am Reply

    • Jaclyn: It will depend on the thickness of your spears I wouldn’t use thin spears for this. July 2, 2015 at 11:34am Reply

  • Elsie: Jaclyn, I’m wondering do you take off the skin like the other Salmon over veggies you’ve posted? July 7, 2015 at 1:49pm Reply

    • Jaclyn: Yes. If you you don’t know how there are some you tube videos that show how to do it or most butchers will do it if you ask when you buy the salmon. July 7, 2015 at 6:20pm Reply

  • Joan: Made these tonight & put on the grill. Husband is a professional chef & he thoroughly enjoyed the flavors! I did not have fresh herbs, so instead generously sprinkled Pampered Chef’s All Purpose Dill seasoning. Excellent! Only change my husband would make is add some white wine to the pouch :) July 9, 2015 at 7:39pm Reply

  • Maya: I found this on Pinterest and it looked amazing, so I cooked it as a part of my cooking challenge – http://en.londonbeginnings.co.uk/blog/2015/06/08/salmon-parcels/ and everyone loved it.
    Thanks so much for a wonderful recipe. July 14, 2015 at 5:09am Reply

  • RaChelle: Can I use frozen salmon and frozen asparagus? July 18, 2015 at 8:19pm Reply

    • Jaclyn: I probably wouldn’t recommend the frozen asparagus because it would likely become mushy by the time the salmon has cooked though. But frozen salmon that has been thawed would be fine. July 18, 2015 at 10:40pm Reply

  • Danika Maia: This is perfect I have all the ingredients, making this tonight!!

    Danika Maia July 26, 2015 at 1:00pm Reply

  • Sherry Banks: Enjoyed the recipe very much. We love salmon too and are always looking for new recipes. Thank you! July 27, 2015 at 5:11pm Reply

  • Elizabeth: I made this tonight for the very first time, for my boyfriend and I (who tends to have very refined taste)- this was perfect! So easy to use, so delicious! Instead of adding fresh dil, I actually used a veggie dipping paste (mixed with lemon zest) on the salmon filet, while baking. Huge Success! Thank you so much! :) This is why I love cooking with Pinterest!! August 1, 2015 at 9:40pm Reply

  • Elizabeth: I also added minced garlic and parm. cheese on top of the asparagus- delicious!!:) August 1, 2015 at 9:42pm Reply

  • Shelly: Made this for dinner. It turned out perfect! (cooked for 30 min and it was six 4 oz fillets). Thank you so much! Even my 9 year old loved it! August 2, 2015 at 9:25pm Reply

  • violet: Wow thank u i love salmon August 4, 2015 at 1:59am Reply

  • Cortney: The flavor was good, but I definitely found the salmon to be overcooked. I prefer my salmon to be medium rare and would definitely adjust the cook time or temperature in the future. My asparagus was a bit mushy as well. August 14, 2015 at 10:46pm Reply

  • Terry: Trying this tonight it looks great!!! August 19, 2015 at 1:55pm Reply

  • Lori: I’ve made this recipe about 6 times now and my whole family loves it! (Me and hubby and 5yo, 4yo, and 1yo). I’ve tried it with asparagus, broccoli, carrots, squashes, and one time just the salmon alone. This is a no fail recipe. Thank you for sharing! August 23, 2015 at 12:18pm Reply

  • Gisela: just made it and it was delicious. Yummy August 24, 2015 at 4:23pm Reply

  • christin: Could you make these up ahead of time and freeze then the morning of thaw in fridge before cooking? September 7, 2015 at 5:19pm Reply

    • Jaclyn: I wouldn’t recommend it, you wouldn’t want the lemon on the salmon that long, plus I wouldn’t use frozen veggies because they’d be soggy by the end of baking. September 9, 2015 at 4:28pm Reply

  • McKenna: I’m actually really surprised how easy this is and how amazing it turns out!
    I am new to the cooking world and simple recipies like this make me feel like a pro even though they are super simplistic! Thank you so much for this! September 19, 2015 at 8:50pm Reply

    • Jaclyn: I’m so glad you liked the recipe McKenna! September 20, 2015 at 11:58am Reply

  • Kellie: My husband is an avid bass fisherman. I’m going to try this tonight with the fresh bass filets my husband just cleaned! October 6, 2015 at 1:39pm Reply

  • Robinashley: I’m thinking king of trying this but with a maple glaze do you think I will run into any issues? October 15, 2015 at 10:44am Reply

    • Jaclyn: I think that would be fine, sounds delish! October 19, 2015 at 11:09pm Reply

  • On Being Armenian, Project S.T.I.R., and how to make Authentic Armenian Rice Pilaf | Call me Christina {PuellaDocta}: […] over asparagus with lemon, garlic and dill to go with the pilaf. (You can find the AMAZING recipe here. Plus, her photos are much prettier than […] October 16, 2015 at 11:07am Reply

  • sarah: what do you recommend to serve with this dish? I am trying to figure out what’s the other platter in the picture. is it a quinoa salad ? November 4, 2015 at 1:04pm Reply

    • Jaclyn: Yes I just threw a bunch of stuff in a bowl basically for a picture :). This would be great with some kind of quinoa or orzo salad or rice pilaf. Also garlic mashed potatoes sound good with it too. November 4, 2015 at 1:29pm Reply

  • Marie: Hi! I wonder what degree should you preheat your oven to, in Celsius or Fahrenheit? Thank you! November 18, 2015 at 4:00am Reply

  • Liz: Can this be preped and frozen? November 29, 2015 at 8:50pm Reply

    • Nova Hodges: I would like to know as well. March 20, 2016 at 3:49pm Reply

  • Terry: Should I take the skin off of the top side? I assume no because it was not in the instructions, but in your pictures it seems like the skin may be off? January 6, 2016 at 2:54pm Reply

  • Eli: Can this recipe be made without salt? January 6, 2016 at 3:08pm Reply

  • SB: Wondering if anyone has tried with some fish other than salmon? January 8, 2016 at 12:15pm Reply

  • Sara: 5/5 hands down! Easy to make, quick, easy clean up and amazingly delicious! This could easily have been a meal from a nice restaurant. So impressed! Thank you :) January 18, 2016 at 6:18pm Reply

  • sarah: Do you have any idea how many calories are in each? February 2, 2016 at 4:52pm Reply

  • Kelsie: I tried this tonight for dinner and absolutely loved it! After reading the comments and seeing the size the employee cut my salmon, I knew it would take longer than 30 minutes. Somehow I managed to bump the temperature know to 525 (yikes!) and it cooked in 30 minutes perfectly! Delicious! February 2, 2016 at 6:12pm Reply

  • Ligia: I can’t stand when ppl don’t read the whole text and then complain. It clearly says cook salmon abt 25-30 min!! It is a normal thing to round it up in a headline, you guys, use the brain God gave you! February 11, 2016 at 8:12am Reply

  • Giselle: Would broccoli be alright with this? The asparagus in the store looked horrid. February 14, 2016 at 1:04pm Reply

    • Jaclyn: Yes just chop into small florets so they cook through. February 14, 2016 at 7:01pm Reply

  • Giselle: Absolutely perfect! I’ve never cooked salmon before, and even my brother loved it! I did it with broccoli spears and left the skin on, just put that side up. February 14, 2016 at 6:52pm Reply

  • Taylor: Same degree and times if I use cod instead of salmon? March 8, 2016 at 2:39pm Reply

  • Daneen: My husband and I are on a fitness binge and he does not like seafood. To my amazement, he requested fish the other day so I searched for a recipe that would be appealing to him. I made this tonight and we all loved it. I added lemon herb seasoning and substituted yellow squash for asparagus for my son’s pouch. Thank you so much for sharing this! March 9, 2016 at 8:23pm Reply

  • Laurrie Piland: I live in western Washington state and nobody, and I mean nobody EVER buys salmon around here. LOL. We just drop a line in the water and catch one. That being said, I wanted to let you know that your temp and timing are off, hun. 400 degrees for foil wrapped is entirely too hot. Drop your temp by 50 degrees and bake for about 30-40 minutes, depending on how thick a piece you are cooking. Also, salmon has much more flavor if you leave the skin on, so don’t buy skinless, if you have to buy. By cooking in foil, set the skin directly on the foil, do not oil it, and when it’s done, the skin will stay stuck to the foil and the meat will pull cleanly off. I do give you an A for effort on your attempt at this recipe…keep on trying! March 10, 2016 at 9:35am Reply

  • Lou: I made this for a dinner party with a salad and got rave reviews! March 11, 2016 at 4:48pm Reply

  • Kay: What would be a good and healthy side dish with it? March 15, 2016 at 8:02pm Reply

    • Jaclyn: A salad, a whole grain risotto maybe or a brown rice pilaf. March 16, 2016 at 8:26pm Reply

  • Debra: Question about the foil. Is it completely closed and salmon covered while in the oven? March 20, 2016 at 3:13pm Reply

    • Jaclyn: Yes, cover it completely and close ends. March 20, 2016 at 4:55pm Reply

  • Nova Hodges: Can you make the packets ahead and keep them in the fridge until ready to use? March 20, 2016 at 3:41pm Reply

    • Jaclyn: Someone has mentioned in a comment they did it the night before and it worked fine. March 20, 2016 at 4:55pm Reply

  • Patti: Has anyone tried making these on the BBQ or on a grill over a fire? March 22, 2016 at 7:09pm Reply

  • Rachel: Made this tonight! It was pretty yummy… just too much lemon for my liking. Next time I will definitely only use 1 slice of lemon per serving. Overall very good though! March 25, 2016 at 7:02pm Reply

  • Joy: I followed directions and cooking time to a “T” this was amazingly, outstanding!!!! I will be cooking my salmon this way from now on!! April 2, 2016 at 12:17am Reply

  • Cat: Thanks for the great recipe! Made as directed tonight (25 minutes with lemon juice and garlic powder though) with the addition of a pat of butter. So tender and delish! Going to try it with white balsamic next time… always a great flavor with salmon. April 12, 2016 at 5:39pm Reply

  • Catherine: Do you know how many calories this is? April 29, 2016 at 2:55pm Reply

  • taylor: Do you perhaps know the nutritional facts for this recipe? May 15, 2016 at 11:49am Reply

    • corey: i would like to have that too. July 12, 2016 at 1:32pm Reply

  • Jessica: We made this last night – I seasoned with lemon pepper instead just because that’s what we had on hand. Family loved it – I loved how simple it was!

    Thanks! (I also cooked for 30 mins) May 17, 2016 at 7:04pm Reply

  • Audrey: Just made this for dinner last night and the family loved it! Thanks! May 30, 2016 at 1:57pm Reply

  • Amanda: I made this for dinner tonight. Delicious!! I will be making it again. I cooked ours on the grill to keep the kitchen cooler. It worked perfectly with the same cooking time on med-low heat. Thanks for this great recipe. I have already shared it with family. June 11, 2016 at 11:06pm Reply

    • Jaclyn: So great to hear Amanda! June 13, 2016 at 10:20am Reply

  • Aleta: I make this all the time, it’s so easy and so good. Friends think it’s wonderful and are impressed with my cooking skills. LOL 20-25 minutes is about right depending on the thickness of the salmon pave. .. I made the mistake of putting the asparagus on top of the salmon the first time, it didn’t cook through as well as I would have liked it. It was still good, but too crispy. When I put it under the salmon it was cooked much better. June 14, 2016 at 3:35pm Reply

  • Hillary: This was great! The one mistake I made was leaving the shiny skin on the bottom and it ended up stuck all over the asparagus. Beware! June 16, 2016 at 3:25pm Reply

  • Diana: I made this tonight. Loved it, but I need to season it more next time. 400 degrees for 30 minutes was perfect. I will definitely make this often. June 18, 2016 at 10:05pm Reply

  • june: This is a great recipe I did it today. I did not use Salmon, but snapper fillet. It came out quite nicely and I used broccoli spears instead as I do not have asparagus. Will do it next time with salmon and green beans as some other subscriber did. Thanks also for the ideas from other subscribers. June 19, 2016 at 4:57pm Reply

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