If you’re missing an ingredient, don’t worry! This salmon recipe is very versatile, use what you have in pantry. No butter? Use olive oil, ghee or any oil you have. Don’t like asparagus? Use zucchini or broccoli. Make it your own!
Divide butter pieces evenly among the foil packets, layering them over the salmon fillet and asparagus.
Wrap salmon foil packets in and crimp edges together then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate.
Transfer the salmon foil packs to a baking sheet and bake salmon in the oven, sealed side upward until salmon has cooked through, about 9 – 12 minutes.
Carefully unwrap the baked salmon foil packets then drizzle with more lemon juice and garnish with fresh parsley or coriander and a slice of lemon. Enjoy!
In general, it is better to not overcook salmon fillets. If you like salmon and asparagus a bit crispy, just 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.
Baking paper can also be used to make the salmon packets. Another way to do it is to line the foil with baking paper, the foil will ensure the salmon packet is well sealed, and you can even throw it on the bbq!
Salmon will last up to 2-3 days in the refrigerator if stored properly. Store cooled salmon in an airtight container, seal and refrigerate. To freeze, store cooled salmon in sealed airtight containers for up to 1 month.