Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce

If you’re on the hunt for a simple yet flavorful recipe, look no further than this lemon butter parmesan salmon with asparagus. This recipe is a perfect choice for a healthy weeknight dinner or a fancy weekend treat. The beauty of this dish lies in its ease of preparation and its incredible flavor profile, combining the richness of butter with the zestiness of lemon, the aromatic kick of garlic, and the umami-packed parmesan topping.

Ingredients

Main Components:

4 salmon fillets (choose skin-on or skinless, as preferred)
1 pound of asparagus spears (trim off the woody ends)

For the Lemon Butter Sauce:

1/3 cup unsalted butter, melted
1/3 cup fresh lemon juice (approximately the juice of half a lemon)
1 tablespoon minced garlic (use 4 large garlic cloves for optimal flavor)
2 teaspoons freshly chopped parsley (or substitute with dried parsley if needed)
A pinch of salt (to taste)
A pinch of freshly ground black pepper (to taste)

Finishing Touches:

2/3 cup freshly grated parmesan cheese (roughly 2-3 tablespoons per packet)
Extra parsley for garnish
Lemon wedges for serving

How To Make

1. Preheat Your Cooking Equipment:

For Oven Baking: Preheat your oven to 200°C (400°F).
For Grilling: Preheat your barbecue to medium-high heat.

2. Prepare the Foil Packets:
Cut four large sheets of heavy-duty aluminum foil, each measuring 12×18 inches. Place one salmon fillet in the center of each foil sheet. Divide the asparagus into four equal portions and arrange them alongside the salmon.

3. Create the Lemon Butter Sauce:
In a small bowl, whisk together the melted butter, fresh lemon juice, minced garlic, and parsley. This tangy and aromatic sauce is the key to infusing the salmon and asparagus with irresistible flavor.

4. Assemble the Packets:
Drizzle the lemon butter sauce evenly over the salmon fillets and asparagus. Season each packet with a pinch of salt and pepper. Sprinkle 2-3 tablespoons of grated parmesan cheese over the top of each salmon fillet for a cheesy finish.

5. Seal the Foil Packs:
Fold the edges of the aluminum foil upwards and tightly seal the packets, ensuring that the butter sauce doesn’t leak out. This step creates a steam environment, locking in moisture and flavor.

6. Cooking Instructions:

In the Oven: Place the foil packets on a baking sheet and bake for 15 minutes, or until the salmon is cooked to your preferred level of doneness. For a golden, crispy top, broil the packets for an additional 1-2 minutes.
On the Grill: Place the foil packets on the grill, cover, and cook for 15-20 minutes. Check for doneness before serving.

7. Serve and Enjoy:
Carefully open the foil packets to avoid steam burns. Serve the salmon and asparagus directly from the foil or transfer to plates. Garnish with additional parsley and serve with lemon wedges for an extra burst of freshness.

Notes and Variations

Substitutions: If asparagus isn’t your favorite, swap it out for zucchini slices, green beans, or even broccoli florets. Adjust the cooking time slightly for thicker vegetables.
Add Extra Flavor: Sprinkle some red chili flakes for a spicy kick or add a pinch of smoked paprika for depth.
Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.