Baked Salmon in Foil with Asparagus

and Lemon Garlic Butter Sauce

This quick and simple dinner recipe, Baked Salmon and Asparagus in Foil with Lemon Garlic Butter Sauce, might become a regular in your kitchen! Baked in separate foil packs, asparagus and salmon are combined with a delicious buttery sauce. Butter and the zesty lemon tastes go together wonderfully.

Prep: 10 mins 

Cook: 15 mins

Total; 25 mins

Ingredients For Baked Salmon in Foil with Asparagus

and Lemon Garlic Butter Sauce

1. 4 x 200 g salmon fillets, 800 g
2. 2 tablespoons chicken or veggie stock
3. 1/4 cup freshly squeezed lemon juice to taste
4. One tablespoon of your preferred spicy sauce (I prefer Sriracha sauce)
5. Four minced garlic cloves
6. Fresh ground black pepper and salt to taste
7. Three tablespoons of butter, cut into tiny cubes, or ghee or coconut oil
8. 2 tablespoons freshly chopped coriander or parsley
9. 400 g of medium-thick asparagus with cut woody ends

Instruction For Baked Salmon in Foil with Asparagus

and Lemon Garlic Butter Sauce

1. Set oven temperature to 220º C.
2. Cut two 35 x 30 cm heavy-duty aluminium foil sheets, and place each piece on the counter top separately.
3. 4 Combine the hot sauce, lemon juice, and broth in a small bowl to make the garlic butter sauce.
4. 5 Sprinkle the salmon fillets with salt and pepper on both sides, then place them in the centre of the aluminium foil.
5. 6 Align the trimmed asparagus with the long direction of the foil on one side of the salmon.
6. 7 You can add extra salt and pepper to the salmon fillets’ seasoning before adding garlic on top.
7. 8 Drizzle the asparagus and salmon fillets with a large amount of the garlic butter sauce.
8. Over the salmon fillets and asparagus, generously drizzle with the garlic butter sauce.
9. Evenly divide the butter bits among the foil packets, arranging them on top of the asparagus and salmon fillet.
10. Cramp the edges of the salmon foil packets before wrapping the ends. Avoid wrapping too tightly; allow some room inside for heat to escape.
11. Place the foil-sealed salmon packs onto a baking sheet and bake the fish for 9 to 12 minutes, or until it is cooked through.
12. Unwrap the baked salmon foil packets carefully, then sprinkle with more lemon juice. Garnish with a slice of lemon and fresh parsley or coriander. Have fun!

Tips:

• It is generally preferable to avoid overcooking salmon fillets. Simply open the foil packets and broil the salmon for two minutes in the oven if you want your salmon and asparagus a little crispy.
• Because asparagus can be thick, cooking it takes longer. They can be blanched in a few minutes in boiling water, then drained and baked in foil packets.
• The salmon packets can also be made with baking paper. An alternative method involves lining the foil with baking paper, which will guarantee that the salmon packet is tightly sealed and can even be cooked on a barbecue!
• If stored correctly, salmon can be kept in the refrigerator for two to three days. Chilled salmon should be kept in an airtight container for up to one month.