Can I make this in an air fryer?

Yes! Place the salmon and asparagus in an air fryer basket. Cook at 375°F (190°C) for about 10 minutes, checking for doneness. Air fryers vary, so start checking at 8 minutes.

How do I store leftovers?

Cool completely, then transfer to an airtight container. Refrigerate for up to 2 days. Reheat gently in the oven at 300°F (150°C) for about 10 minutes or until warmed through.

Can I prep this ahead?

Absolutely! Assemble the foil packets up to a day ahead and refrigerate. Pull them out and bake when you’re ready. Just add the lemon juice right before baking so it stays super fresh.

What sides go with this?

This salmon pairs beautifully with rice, mashed potatoes, quinoa, or a fresh salad. A dollop of Greek yogurt or tzatziki on top adds creaminess.

Can I use frozen salmon?

I recommend thawing fully first so it cooks evenly with the asparagus. Quick thaw in the fridge or under cold running water in its packaging.

How do I know when the salmon is done?

It should flake easily with a fork and look opaque in the center. Internal temp should read 125–130°F (52–54°C) for moist, perfectly cooked salmon.

Easy Baked Salmon in Foil with Asparagus and Lemon Garlic

Baked Salmon in Foil with Asparagus and Lemon Garlic

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This baked salmon in foil with asparagus and lemon garlic butter sauce is an easy, healthy dinner that’s full of fresh flavor and ready in about 20 minutes. Tender, flaky salmon and crisp-tender asparagus cook together in foil packets for a no-mess, perfectly balanced meal bursting with lemon, garlic, and buttery goodness. Ideal for weeknights, date nights, or when you just need something delicious and simple.

Author: Jane Summerfield
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course, Dinner
Method: Baked in foil packets
Cuisine: American / Mediterranean-inspired
Diet: Gluten Free

Ingredients

Scale

4 salmon fillets (about 6 oz / 170 g each)
1 bunch asparagus, trimmed
3 cloves garlic, minced
1 large lemon, zested and juiced
2 tbsp unsalted butter, melted (or olive oil for dairy-free)
1 tbsp olive oil
Salt and pepper, to taste
Optional: red pepper flakes, fresh parsley or dill, extra lemon wedges for serving

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Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with foil or use 4 individual foil sheets.
Prepare salmon and asparagus: Pat salmon dry with paper towels. Trim asparagus ends. Arrange salmon and asparagus on the foil sheets.
Make lemon garlic butter: In a small bowl, mix melted butter, minced garlic, lemon zest, and lemon juice.
Season: Drizzle olive oil over salmon and asparagus. Sprinkle with salt and pepper. Spoon the lemon garlic butter mixture over the salmon.
Seal packets: Fold foil up and over salmon and asparagus to make loose, sealed packets (leave a little air inside for steam).
Bake: Place packets on a baking sheet and bake for 12–15 minutes, until salmon flakes easily with a fork and asparagus is tender.
Optional: Open packets and broil for 2–3 minutes for a golden top.
Serve: Carefully open packets (watch the steam!). Garnish with parsley or dill and serve with extra lemon wedges.

Notes

For even faster prep, assemble the foil packets ahead and refrigerate until ready to bake.
Don’t overcook! Salmon is best when slightly opaque in the center.
Swap asparagus for green beans, broccoli, or zucchini if desired.
To reheat: Warm gently at 300°F (150°C) for 10 minutes.
Great with rice, mashed potatoes, or a fresh green salad.

Nutrition

Serving Size: 1 serving
Calories: 350 Sugar: 2 g Sodium: 420 mg Fat: 23 g Saturated Fat: 6 g Unsaturated Fat: 15 g Trans Fat: 0 g Carbohydrates: 5 g Fiber: 2 g Protein: 32 g Cholesterol: 95 mg

Find it online: https://www.wellnesswarrior.org/baked-salmon-in-foil-with-asparagus-and-lemon-garlic/