This Baked Salmon With Asparagus and Potatoes In Foil is an easy one-pan dinner perfect for busy weeknights. The salmon is steamed in individual packets for 25 minutes with lemon garlic butter until juicy and tender.
If you like this recipe, make my Sheet Pan Honey Garlic Shrimp with Asparagus next!
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This salmon with asparagus is one of my all-time favorite easy dinner recipes. If you have extra asparagus, you can make Instant Pot Asparagus Soup with it!
Jump to:
- Why You'll Love This Salmon And Asparagus In Foil
- Recipe Ingredients
- How To Make Lemon Garlic Butter Baked Salmon With Asparagus And Potatoes
- Expert Tips
- Variations
- What to Serve sith Garlic Butter Salmon and Asparagus
- Storage Tips
- Recipe FAQs
- More Salmon Recipes You'll Love
- If You Love This Recipe
- Printable Recipe
- Comments
Why You'll Love This Salmon And Asparagus In Foil
- The cooking time is less than 30 minutes.
- A complete meal in individual foil packets.
- Sheet pan dinner that's perfect for weeknight dinners.
- Quick and easy recipe.
- Easy cleanup.
- Can also be made on a grill or a campfire.
Recipe Ingredients
Gather the following ingredients to make these baked salmon asparagus foil packs.
- Salmon. I used Coho salmon fillets, but you could use any type of salmon. Defrost it first if frozen to avoid having too much liquid in the packets. You also want to remove the skin to avoid a strong fishy taste.
- Asparagus. Use asparagus that is the same thickness so it cooks evenly. Thin asparagus will cook too fast and turn mushy, so try to use ones that are the width of your pinky finger. Green beans, broccoli, and thinly sliced carrots are a great substitute if you don't have asparagus.
- Potatoes. The key is to cut your potatoes quite small so they cook quickly - just a bit larger than the size of a hashbrown. You can use any type of potato or baby potato. For thicker chunks of potato or halved baby potatoes, parboil in salted water for 8 minutes first, then drain and rinse with cold water.
- Garlic butter sauce. Made with butter, minced garlic cloves, lemon juice, salt, and black pepper. Feel free to add your favorite seasonings or spices.
See the printable recipe card below for exact measurements and a complete list of ingredients.
How To Make Lemon Garlic Butter Baked Salmon With Asparagus And Potatoes
Step-By-Step Instructions
- Preheat your oven to 400 degrees F.
- Lay out four large pieces of aluminum foil. Break the woody ends of the asparagus spears and divide evenly on foil.
- Place a salmon fillet on top of the asparagus and sprinkle with salt and pepper.
- Add a tablespoon of butter on top of each fillet, and divide the minced garlic between the salmon parcels.
- Divide potatoes evenly around the salmon.
- Squeeze the juice from half a lemon over each fillet and place a lemon slice on top.
- Fold the foil over the salmon tightly, using a drugstore fold, and seal the edges tightly. Place salmon foil packets on a baking sheet and bake for 20-25 minutes, until the salmon is cooked and the potatoes are tender.
- Carefully open the foil packets, garnish with fresh dill or fresh parsley, and serve immediately. Enjoy!
Expert Tips
- Remove the skin from the salmon before placing it in the foil packet.
- If your potatoes are large, parboil in a pot of boiling water for 8 minutes, then drain and rinse with cold water.
- Seal the foil packets tightly so the ingredients steam properly. If there is any gap, steam will get out, and they will cook slower.
- If your oven has hot spots or cooks unevenly, rotate the pan halfway through the cooking time.
- Check the asparagus in a foil packet in the oven after 20 minutes. When the internal temperature reaches 145 degrees F, it's ready.
Variations
- Top the salmon with compound butter made by combining softened butter, minced garlic, and chopped fresh dill, rosemary, or thyme in a small bowl.
- Spice it up by adding a sprinkle of red pepper flakes or Cajun seasoning.
- Make a creamy sauce by adding half a tablespoon of cream cheese or coconut milk before sealing the foil.
- Use lime juice instead of lemon and add chopped cilantro as a garnish.
What to Serve sith Garlic Butter Salmon and Asparagus
My favorite side dishes to serve with this baked salmon recipe are Panera Cucumber Tomato Salad or Creamy Old-Fashioned Cucumber Salad.
It also goes great with Instant Pot Jasmine Rice, cauliflower rice, or chickpea salad.
I also like to serve it with my Soft Air Buns or Biscuits With No Milk.
Storage Tips
Refrigerator: Store leftover salmon filets, potatoes, and asparagus in an airtight container for up to 3 days.
Freezer: The potatoes and asparagus will not freeze well, but you can freeze the salmon for up to 2 months.
Reheating: Wrap salmon in a foil packet with olive oil or butter and reheat in the oven at 300°F for about 15 minutes. You can also heat in the microwave on low power in a microwave-safe dish for a few minutes.
Read How Long Does Salmon Last In The Fridge for more storage tips.
Recipe FAQs
No, you do not flip the salmon as the steam within the packet cooks the top and bottom at the same time.
Brush the foil with a thin layer of olive oil where you'll place the salmon to prevent sticking.
Use a meat thermometer to check the salmon after 20 minutes. It's done when it reaches 145 degrees F in the thickest part.
The salmon should flake easily with a fork, and the potatoes should be tender when pierced with a fork.
More Salmon Recipes You'll Love
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Printable Recipe
Salmon with Asparagus and Potatoes in Foil
Ingredients
- 4 salmon fillets, skin removed 5-6 ounces each
- 1 bunch asparagus
- 1 pound potatoes cut in bite-sized chunks
- 4 tablespoons butter
- 4 cloves garlic minced
- 1 large lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- fresh dill or parsley for garnish optional
Instructions
- Preheat your oven to 400°F.
- Lay out four large pieces of aluminum foil. Break the woody ends of the asparagus spears and divide evenly on foil. Place a salmon fillet on top of the asparagus and sprinkle with salt and black pepper. Divide potatoes evenly around the salmon.
- Divide the butter, minced garlic, and lemon juice from half the lemon evenly among each packet. Place a lemon slice on top of each fillet.
- Fold the foil over the salmon, sealing the edges tightly.
- Place the foil packets on a baking sheet, place in the oven, and bake at 400°F for 20-25 minutes, until the salmon is cooked and the vegetables are tender.
- Carefully open the foil packets and serve immediately. Enjoy!
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Notes
- Remove the skin from the salmon before placing it in the foil packet.
- If your potatoes are large, parboil in a pot of boiling water for 8 minutes, then drain and rinse with cold water.
- Seal the foil packets tightly so the ingredients steam properly. If there is any gap, steam will get out, and they will cook slower.
- If your oven has hot spots or cooks unevenly, rotate the pan halfway through the cooking time.
- Check the asparagus in a foil packet in the oven after 20 minutes. When the internal temperature reaches 145 degrees F, it's ready.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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