Community Pick
Salmon and Asparagus in Foil
"This is a quick and easy dinner. Pop the packets into the oven while you set the table and in 15-minutes you have a nutritious dish with virtually no clean up. Serve this with a rice or couscous dish and extra lemon on the side. This recipe was found at another web site."
photo by DianaEatingRichly
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 sheets aluminum foil, wrap (12-inch by 18-inch)
- 4 (5 ounce) salmon fillets
- 1 lb asparagus
- 1 fresh lemon
- fresh ground black pepper
- seasoning salt
- lemon wedge (to garnish)
directions
- Preheat oven to 450 degrees.
- Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions.
- Spray the center of each foil sheet with non-stick cooking spray.
- Place one salmon fillet in the center of each sheet, top with a serving of the asparagus and drizzle with lemon juice.
- Sprinkle with fresh ground pepper and salt or seasoning blend as desired.
- Bring up the sides of foil and fold top over twice.
- Seal ends, leaving room for air to circulate inside the packet.
- Place packets on a cookie sheet and cook in oven for 15 to 18 minutes or until salmon is opaque.
- Serve with lemon wedges on the side.
- Please use caution when opening the foil packs, as the steam is very hot.
Questions & Replies
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Do I need to thaw the fish before cooking?
Reviews
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This recipe changed the way I think about cooking fish. It also got me and the bf eating asparagus! I make this at least every other week. It's great exactly as written or you can experiment with different spices/sauces. One of my favorite variations is soya sauce and maple syrup with garlic. I've also used brocolli and/or yellow zuchini when I didn't have asparagus on hand. I usually use the affordable frozen portions of salmon and it always turns out great, you can it even cook it from frozen for a few minutes longer and it turns out the same! Thanks for a keeper! -
What an easy way to make dinner. I used a garlic pepper, sea salt blend and put a little directly on the salmon as well as on top of the asparagus. I don't think it would have had enough flavor other wise, so I am glad I did. Clean up is so easy with this because of the foil packets. I would definitely make this again. -
How could you go wrong? I loved this! I used our fresh asparagus from the garden, and some fresh Copper Salmon (special treat). Wow, what a dish! Who doesn't love foil-packets? Thanks for a simple, quick, extra special meal. Next, time zucchini....Thanks, Paula! xoxoxo Made for ZWT7 -
EASY,EASY,EASY and tastes great too! Cleanup is a breeze. The only suggestion I can make is to put more spices on the salmon before the asparagus is added. -
This was fabulous- a keeper for us. I put a little Old Bay Seasoning on top of the salmon and drizzled with olive oil. Otherwise, followed the instructions exactly.
see 98 more reviews
Tweaks
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I made this for dinner last night, leaving it in the oven for the full 18 minutes and it turned out perfectly cooked. It was very easy and quick to make, healthy and satisfying and I loved that there was basically no washing up to do. <br/><br/>Slightly lacking in flavour for me, but then I really like a sauce on fish and I didn't have any seasoning salt so used Italian herbs instead. I served it with microwaved brown rice.<br/><br/>Will leave a rating after I try it with seasoning salt.
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This was fabulous! I haven't done much with Salmon and this was super simple and delicious. I used Agave instead of brown sugar to keep the glycemic index down and it seemed to be just fine.
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Love it! Super quick and simple dinner, I served it with brown rice. I added some Ms Dash lemon pepper seasoning and table salt instead of the fresh ground pepper and seasoning salt and would probably do it again next time. Thank you!
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Made this last night. Very tasty and filling. Surprisingly fast and easy with little cleanup. The store didn't have any asparagus, so I used thinly sliced yellow squash and fresh dill. I also substituted parchment paper for foil in case the acid from the lemon juice reacted to it and stapled the paper together to seal it. The salmon was still frozen, so I let it cook a little longer (too long haha). Came out just a little bit dry but still very good. Plan on making again and would highly recommend. Would also play around with different types of fish, veggies, and seasonings.
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Wow! This is only the second time I've cooked fish, I was amazed at how easy this recipe was. I used 2 lbs of asparagus just because hubby and I both love it. I used lemon pepper seasoning instead of seasoning salt and I used plenty of lemon juice. Hubby is the fish connoisseur in the family and even he said it tasted professional. I'll make this one again and again!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
