The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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!
Gather the following ingredients to make these baked salmon asparagus foil packs.
See the printable recipe card below for exact measurements and a complete list of ingredients.
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.
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.
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.
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The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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