Ingredients
4 salmon fillets (5–6 ounces each, about 1¼–1½ pounds total)
1 pound fresh asparagus, woody ends trimmed
3 tablespoons olive oil
4 garlic cloves, finely minced
2 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
½ teaspoon dried Italian seasoning
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped
4 lemon wedges, for serving
Instructions
1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with four sheets of heavy-duty aluminum foil, approximately 12 × 18 inches each.
2. Rinse the asparagus, dry thoroughly, and trim the woody ends. Divide evenly among the four foil sheets, arranging the spears in a single layer.
3. Pat the salmon fillets dry with paper towels. Check for pin bones and remove them if needed. Place one fillet beside the asparagus on each sheet, skin-side down if using skin-on salmon.
4. In a small bowl, whisk together the olive oil, minced garlic, fresh lemon juice, lemon zest, Italian seasoning, salt, and black pepper.
5. Spoon the garlic lemon mixture evenly over the salmon and asparagus. Spread the minced garlic across the tops of the fillets.
6. Fold the long sides of each foil sheet together and seal with several folds. Fold in the short ends, leaving a little space above the food for steam to circulate.
7. Arrange the sealed packets seam-side up on the baking sheet. Bake for approximately 15–20 minutes, checking thinner fillets earlier. Cook until the thickest part of each salmon fillet reaches 145°F (63°C).
8. Carefully open the packets away from your face to avoid escaping steam. Sprinkle with chopped fresh parsley and serve immediately with fresh lemon wedges.
Notes
Choose salmon fillets of similar thickness for even cooking. Medium-thickness asparagus spears work best; split very thick spears lengthwise. Cooking time depends on salmon thickness and oven performance. Use a food thermometer to verify 145°F (63°C) in the thickest part of the fish. Sealed foil packets keep salmon moist but do not create a crisp crust. For light browning, transfer nearly cooked salmon to a broiler-safe pan and broil briefly, watching closely. Keep foil away from the broiler element. Refrigerate leftovers promptly and use within 3–4 days. Reheat leftovers to 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free