Salmon and Asparagus in Foil

December 6, 2018  ·  Published February 6, 2015

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Baked Salmon in Foil with Asparagus couldn’t be easier to make and results in juicy, succulent baked salmon and perfectly cooked asparagus. Serve this salmon with salad or mashed potatoes for a complete meal, perfect for busy weeknights!

Image of baked salmon in foil.

A Must Have Baked Salmon Recipe!

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 baked salmon in foil 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 veggies that need using up. I love how foolproof this recipe is, even if you have minimal experience in the kitchen you can easily make this salmon!

Once you try these salmon foil packets, 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.

Two plates of Salmon and Asparagus in Foil topped with lemon wedges

Baked Salmon in Foil Ingredients

To make this salmon and asparagus recipe, you’ll need the following:

  • Skinless salmon fillets
  • Asparagus
  • Olive oil
  • Garlic
  • Salt and pepper
  • Lemon slices
  • Fresh dill

How to Bake Salmon in Foil with Asparagus

Cut the salmon into equal portions.

Cutting a side of salmon into fillets.

Cut the foil into 4 equal sheets and divide the asparagus spears into equal portions, laying them in the centre of the foil. Mix together minced garlic and oil and drizzle over the asparagus.

Season each salmon fillet and lay over the asparagus.

Laying asparagus on sheet of foil before topping with salmon.

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, and if using parsley use 1 1/2 tsp).

Laying salmon over asparagus on sheet of foil.

Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.

Adding lemon slices and fresh dill over salmon fillet.

How Long Do You Bake Salmon?

This salmon recipe will take about 25 minutes at 400 degrees F to bake because it’s wrapped in foil with other ingredients.

Generally though, individual salmon fillets in a baking dish will take about 10 – 14 minutes at 400 degrees F. A side of salmon will take about 15 – 20 minutes at 400 degrees F.

Can I Use Other Veggies?

Of course! I love the classic combination of salmon and asparagus, but you’re welcome to use other vegetables. A few ideas include:

  • Zucchini
  • Spinach
  • Tomatoes
  • Bell Peppers

Wrapping salmon in foil packets and setting on baking sheet to bake.

Can I Use Frozen Salmon?

Yes, you may use frozen salmon to make these salmon foil packets. Just be sure to thaw the salmon before baking it.

Can I Use Dried Dill Instead of Fresh?

Yes, you’re welcome to use dried dill if that’s what you have on hand. I recommend using 1 1/2 tsp dried dill.

Cooked salmon after baking in oven.

Tips for Making Baked Salmon in Foil

  • Try adding herbs such as dill, tarragon, basil, thyme or parsley.
  • Drizzle with a little honey for added sweetness.
  • Grated Parmesan adds great flavor.
  • Try adding red pepper flakes for a nice kick.
  • You could replace the lemon slices with oranges or limes.

Other Salmon Recipes You’ll Love!

Baked Salmon and Asparagus in Foil

4.84 from 18 votes

This salmon and asparagus in foil couldn't be easier to make and results in juicy, succulent baked salmon and perfectly cooked asparagus. Serve this salmon with salad or mashed potatoes for a complete meal, perfect for busy weeknights!

Servings: 4 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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

Instructions

  1. Preheat oven to 400 degrees F. 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.

  2. 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.
  3. 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).
  4. Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
  5. 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.

Recipe Notes

  • Try adding herbs such as dill, tarragon, basil, thyme or parsley.
  • Drizzle with a little honey for added sweetness.
  • Grated Parmesan adds great flavor.
  • Try adding red pepper flakes for a nice kick.
  • You could replace the lemon slices with oranges or limes.
Nutrition Facts
Baked Salmon and Asparagus in Foil
Amount Per Serving
Calories 412 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Cholesterol 116mg39%
Sodium 96mg4%
Potassium 1308mg37%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 2g2%
Protein 35g70%
Vitamin A 940IU19%
Vitamin C 21.1mg26%
Calcium 63mg6%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: baked salmon, baked salmon recipe
Author: Jaclyn