Baked Salmon and Asparagus in Foil with Lemon Garlic Butter Sauce



 800 g salmon fillets (4 x 200g)
 2 tbsp vegetable or chicken stock
 1 ½ tbsp fresh lemon juice, or to taste
 1 tbsp of your favorite hot sauce (I like Sriracha sauce)
 4 garlic clovesminced
 salt and fresh ground black pepper, to taste
 3 tbsp butter, diced into small cubesor ghee or coconut oil
 2 tbsp fresh chopped parsley or coriander
 400 g medium-thick asparagus, woody ends trimmed




What are we cooking today?
Baked Salmon and Asparagus in Foil with Lemon Garlic Butter Sauce is a quick and easy dinner and can be your go-to every time! Salmon and asparagus are baked together with a rich buttery sauce in individual foil packs. The bright lemon flavours pair perfectly with butter, and garlic adds a pungent touch to this wonderful care-free dinner.

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!

Getting started
Preheat your oven to 220ºC.
Cut 2 sheets of 35 x 30 cm heavy-duty aluminum foil then lay each piece separately on the countertop.
In a small bowl, combine the ingredients for the garlic butter sauce: broth, lemon juice, and hot sauce.
Season both sides of the salmon fillets with salt and pepper and divide salmon onto the aluminum foil near the centre.
Place trimmed asparagus to one side of the salmon, following the long direction of the foil.
You can adjust salmon fillets seasoning with more salt and pepper, then sprinkle garlic on top.
Drizzle the garlic butter sauce generously over the salmon fillets and asparagus.

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!

Annabelle’s tips

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.

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