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.
- 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
- 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.