Baked Salmon in Foil Asparagus (Print-Friendly Version)

Flaky salmon and asparagus, baked with lemon and garlic, make a vibrant, wholesome meal in just 30 minutes.

# What You’ll Need to Make This:

→ Fish and Vegetables

01 - 4 salmon fillets, approximately 170 grams each, skin-on preferred

02 - 450 grams asparagus spears, trimmed

→ Seasonings and Aromatics

03 - 2 tablespoons olive oil

04 - 1 lemon, sliced into rounds

05 - 3 cloves garlic, finely minced

06 - 1 teaspoon salt

07 - 0.5 teaspoon freshly ground black pepper

08 - Optional: chopped fresh dill, parsley, or a pinch of paprika

# How to Prepare:

01 - Preheat the oven to 200°C for optimal baking temperature.

02 - Rinse salmon fillets under cold water and pat dry with paper towels. Trim woody ends from the asparagus spears.

03 - Lay a large piece of foil on a baking tray. Place several asparagus spears in the center, position a salmon fillet over them, and drizzle with olive oil. Top with lemon slices, scatter minced garlic, season evenly with salt and black pepper, and sprinkle herbs if using.

04 - Fold the sides of the foil over the salmon and asparagus, then crimp the edges to form a tight seal to retain moisture.

05 - Transfer the foil packets to a baking sheet. Bake for 20–25 minutes until the salmon is opaque throughout and flakes easily with a fork.

# Extra Tips:

01 - Ensure foil is sealed tightly to trap steam, resulting in moist, tender salmon and crisp asparagus.

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