Ready in: 30 minutes · Serves: 4 · Technique: Baking · Storage: Airtight container in the refrigerator for up to 2 days.Quick Answer
Baked Salmon in Foil with Asparagus is an easy, flavorful dish perfect for holiday celebrations.As the holiday season approaches, life in New York City begins to buzz with excitement, family gatherings, and delicious feasts. Between the twinkling lights and bustling streets, I'm always on the lookout for recipes that are both comforting and elegant. This Baked Salmon in Foil with Asparagus has become a quintessential dish in my kitchen-perfect for those upcoming Thanksgiving and Christmas dinners. The simplicity and freshness of the ingredients make this recipe not just a meal but a celebration of flavors.
A Delicious Holiday Delight
Why You'll Love This Recipe
- Quick and easy preparation makes it perfect for busy holiday gatherings.
- Healthy and flavorful, packed with omega-3s from the salmon and nutrients from the asparagus.
- Beautifully rustic presentation that impresses guests when served directly from the foil.
- Customizable with your favorite vegetables for added color and variety.
- Great for meal prep, providing delicious leftovers that can be enjoyed cold or reheated.
Ingredients
This Baked Salmon in Foil with Asparagus features fresh and delightful ingredients.
- 4 (6-ounce) salmon fillets, skin-on for extra flavor
- 1 bunch of asparagus, trimmed
- 2 tablespoons olive oil
- 1 lemon, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh parsley, for garnish (optional)
How to Make Baked Salmon in Foil with Asparagus (Step-by-Step)
Follow these simple steps to create a delicious and elegant dish that's perfect for any gathering.
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). The anticipation builds as the kitchen fills with warmth, setting the stage for a delightful meal.
Step 2: Prepare the Foil
Tear off four large pieces of aluminum foil, each about 12 inches long. Laying them out on your countertop, imagine each one cradling a beautiful fillet of salmon. This will keep all those yummy juices contained while baking.
Step 3: Arrange the Asparagus
Place a handful of asparagus in the center of each piece of foil. Drizzle lightly with olive oil and sprinkle with salt and pepper. The vibrant green color of the asparagus contrasts beautifully with the delicate pink of the salmon.
Step 4: Season the Salmon
Lay a salmon fillet on top of the asparagus, skin-side down. Squeeze lemon juice over the fillets and scatter the minced garlic and dried oregano evenly atop the salmon. The fresh citrus and herbal notes promise a meltdown of flavors in the oven.
Step 5: Wrap the Foil
Carefully fold the foil over the salmon and asparagus to create a sealed packet. Ensure it's tightly wrapped to trap steam, which cooks the salmon to flaky perfection. This step truly locks in that gorgeous moisture.
Step 6: Bake
Place the foil packets on a baking sheet and transfer them into the preheated oven. I usually bake them for about 15-20 minutes, until the salmon is opaque and easily flakes with a fork, and the asparagus is tender-crisp. The aromatic symphony emanating from the oven is simply irresistible.
Step 7: Garnish and Serve
Remove the baking sheet from the oven. Be cautious when unwrapping the foil-there's a steamy release that can catch you off guard! Garnish with fresh parsley if desired, and serve directly from the foil for a rustic, yet elegant presentation.
Common Mistakes to Avoid
- Using low-quality salmon: Opt for fresh or frozen wild-caught salmon for the best flavor and texture.
- Overcrowding the packets: Ensure there's space around each fillet. If you stack them, they won't cook evenly.
- Skipping the seasoning: Don't be shy! Properly seasoning the fish and vegetables is key to ensuring every bite is bursting with flavor.
Tips and Tricks for Success
- Feel free to customize the veggies! Try adding cherry tomatoes or thinly sliced bell peppers for an extra pop of color and taste.
- If you want a richer flavor, substitute butter for olive oil and place thin slices of butter directly on the salmon before sealing.
- For an easy cleanup, line your baking sheet with parchment paper before placing the foil packets on it.
Variations
- Swap asparagus for green beans or broccoli for a different green veggie.
- Replace lemon slices with lime or orange for a citrus twist.
- Add herbs like thyme or dill for additional flavor profiles.
How to Serve
- Serve the salmon and asparagus directly in the foil for a rustic presentation.
- Enjoy with a side of quinoa or a light salad for a complete meal.
- Garnish with fresh herbs like dill or basil for an added touch.
Make Ahead and Storage
- Make Ahead: The salmon and asparagus can be prepped in the foil packets a few hours in advance and stored in the refrigerator before baking.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently warm leftovers in the oven at 350°F (175°C) for about 10 minutes.
- Freezing: For optimal freshness, it's best to avoid freezing once cooked, but raw salmon can be frozen before baking.
Recipe Notes / What I Learned
From my many kitchens to yours, I've discovered that this dish is not only great for gatherings but also exceptional for meal prepping throughout the week. With the right ingredients, a little effort goes a long way, allowing you to enjoy a fresh and delightful meal, even on the busiest of days. So, as the holidays approach, let this baked salmon recipe shine at your table!
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 salmon fillet and asparagus
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 32g protein · 5g carbs · 22g fat
Recipe by:
Baked Salmon in Foil with Asparagus
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Tear off four large pieces of aluminum foil, each about 12 inches long.
- Place asparagus in the center of each piece of foil, drizzle with olive oil, and sprinkle with salt and pepper.
- Lay a salmon fillet on top of the asparagus, squeeze lemon juice over the fillets, and scatter garlic and oregano on top.
- Fold the foil to create a sealed packet, ensuring it’s tightly wrapped.
- Place the foil packets on a baking sheet and bake for about 15-20 minutes.
- Remove from the oven, garnish with fresh parsley if desired, and serve directly from the foil.
Notes
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets, but it's best to thaw them completely before cooking to ensure even cooking.
2. What can I substitute for asparagus?
You can substitute asparagus with green beans, zucchini, or broccoli for a different flavor and texture.
3. How do I know when the salmon is done?
The salmon is done when it becomes opaque and easily flakes with a fork. Baking for 15-20 minutes at 400°F usually achieves this.
4. Can I make this recipe in advance?
Yes, you can prepare the foil packets in advance and store them in the refrigerator until you're ready to bake.
5. What's the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. You can gently reheat them in the oven or enjoy cold in a salad.
