Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce Recipe

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Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce Recipe

This is an incredibly easy baked salmon recipe: If you’re missing an ingredient, don’t worry! This salmon recipe is very versatile, use what you have in the pantry. No butter? Use olive oil, ghee, or any oil you have. Don’t like asparagus? Use zucchini or broccoli. Make it your own! Here are a few tips on how to bake salmon in foil:

HOW TO BAKE SALMON IN FOIL:

In general, it is better not to overcook salmon fillets. If you like salmon and asparagus a bit crispy, open the foil packs and broil the salmon in the oven for 2 minutes.
Asparagus can be thick and take longer to cook. You can blanch them first in boiling water for a few minutes before draining and baking in foil packs.
If aluminum foil is a concern, use parchment paper to make the salmon foil packets. Another way to do it is to line the foil with parchment paper, the foil will ensure the salmon packet is well sealed, and you can even throw it on the bbq!
For non-keto dieters, a teaspoon of honey over the salmon fillets before baking is a must!
You can double the number of salmon fillets for a family meal.
In step 1, if you like you can make the sauce with melted butter and minced garlic combined with broth, lemon juice, and hot sauce.

HOW LONG DOES IT TAKE TO BAKE THE SALMON FOIL PACKS?

Salmon only needs 9-12 minutes of cooking in a hot, preheated oven (425°F – 220°C). Baking the salmon at a high temperature quickly roasts the exterior and seals in the natural juiciness of the salmon, making it tender and moist. You can open the packets and broil/grill in the last 2 minutes of cook time to get those crispy, golden charred edges. Since salmon filets can vary in size, keep an eye on the salmon towards the end of cooking since a thinner salmon fillet will cook faster, and a thicker filet, such as a fattier farmed salmon or a thick wild salmon fillet, may take longer to cook.

THE BEST TYPES OF SALMON TO MAKE BAKED SALMON IN FOIL

Any of these types of salmon will work with this recipe: Atlantic Salmon, Chinook Salmon, Coho Salmon, Pink Salmon, Sockeye Salmon, or King Salmon. Overall, wild-caught salmon (not farmed) is always better if you have the choice.

WHAT TO SERVE WITH THE BAKED SALMON RECIPE?
If you’re extra hungry, add a side of cauliflower rice, or roasted vegetables. Of course, you can tuck a slice of tomato, some celery, or sliced carrot, in the foil packet to make it more consistent. If you’re not on a keto diet, a good slice of country bread will soak up the delicious cooking juices of this easy salmon recipe.

HOW TO STORE COOKED SALMON:
Baked salmon will last up to 2-3 days in the refrigerator if stored properly. Discard the foil, store cooled salmon in an airtight container, seal, and refrigerate. To freeze, store cooled salmon in sealed airtight containers for up to 1 month.