Foil-Packet Lemon Herb Salmon
A simple yet elegant dish featuring tender salmon and crisp asparagus, seasoned with fresh lemon and herbs, all cooked perfectly in a foil packet for minimal cleanup.
Ingredients
- 4 ounce salmon fillets skin-on or off
- 1 pound fresh asparagus trimmed
- 1 tablespoon olive oil
- 1 teaspoon dried dill weed or 1 tbsp fresh dill
- 0.5 teaspoon garlic powder or 2 cloves minced fresh garlic
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper freshly ground
- 1 whole lemon half sliced
Instructions
- Preheat your oven to 400°F (200°C). Alternatively, you can use a grill over medium-high heat.
- Tear off four sheets of aluminum foil, each about 12-15 inches long. Lay them flat.
- In a medium bowl, toss the trimmed asparagus with olive oil, dill weed, garlic powder, salt, and pepper until evenly coated.
- Divide the asparagus evenly among the four foil sheets, arranging it in the center of each sheet.
- Place one salmon fillet on top of the asparagus on each foil sheet.
- Place two lemon slices on top of each salmon fillet.
- Bring the longer sides of the foil sheets together over the salmon and asparagus. Fold them down tightly to create a sealed packet, leaving some space for steam to circulate. Then, seal the short ends by folding them inward.
- Place the foil packets on a baking sheet (if using an oven) or directly on the grill grates.
- Bake in the preheated oven for 15-20 minutes, or grill for 12-18 minutes, depending on the thickness of your salmon and your desired doneness. The salmon should be flaky when gently poked with a fork.
- Carefully open the foil packets (watch out for steam!) and serve immediately with fresh lemon wedges.
Notes
Feel free to experiment with other quick-cooking vegetables like sliced bell peppers, zucchini, or cherry tomatoes. For a spicy kick, add a pinch of red pepper flakes. Serve directly from the foil packets for an impressive presentation and zero dishwashing!