Foil-Baked Salmon and Asparagus
Flaky salmon fillets and tender asparagus spears baked together in individual foil packets with lemon and dill, creating a moist and flavorful meal.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 3
- Cuisine: American
- Difficulty: Easy
- Cost: $6.61/serving
Dietary
- Keto
- Low-Carb
- Low-Sugar
- Gluten-Free
- Dairy-Free
- Nut-Free
- High-Protein
- Pescatarian
- Whole30
- Soy-Free
Tags
- quick
- healthy
- savory
- tangy
- bake
- fresh
Ingredients
- 3 salmon fillets (approx 6 ounces each)
- 1 pound asparagus (tough ends trimmed)
- 0.5 lemon (sliced thin)
- 2 tablespoon olive oil
- 1 teaspoon dried dill
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
Instructions
- Preheat your oven to 400°F. Cut three large pieces of aluminum foil.
- Trim the tough ends from 1 pound asparagus. Slice 1/2 of a lemon into thin rounds.
- In a small bowl, combine 2 tablespoons olive oil, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Place each salmon fillet on a piece of foil. Divide the asparagus evenly around the salmon. Drizzle the olive oil mixture over the salmon and asparagus. Top each fillet with lemon slices. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Fold the foil over the salmon and asparagus, crimping the edges to seal and create a packet. Place the packets on a baking sheet.
- Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Carefully open the foil packets (watch for steam) and serve immediately.
Notes
Be careful when opening the foil packets as steam will escape. Use good quality aluminum foil for sealing to prevent leaks.
Nutrition (per serving)
- Calories: 450
- Protein: 38.8 g
- Carbohydrates: 7.1 g
- Fat: 32.2 g
- Fiber: 4 g
- Sodium: 462 mg
- Saturated Fat: 5.1 g
- Sugar: 3.9 g
- Cholesterol: 99 mg