Garlic Salmon Foil Packets With Asparagus

Prep Time	Cook Time	Total Time
15 min	16 min	31 min

How to Make Garlic Salmon Foil Packets With Asparagus

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Preheat the oven and prepare the foil

Preheat your oven to 400°F and place a rack in the center position.
Tear 4 large sheets of heavy-duty aluminum foil, each about 12 to 14 inches long.
Lightly coat the center of each sheet with a little olive oil or nonstick spray.
Season the asparagus

Trim the tough ends from the asparagus if not already done, keeping spears in similar lengths.
Divide the asparagus evenly among the foil sheets, arranging spears in the center in a flat layer.

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Season the salmon fillets

Pat the salmon fillets dry with paper towels to help the seasoning stick and promote better browning.
Place one salmon fillet on top of the asparagus in each foil packet, skin side down if applicable.
Drizzle the fillets with olive oil, then sprinkle evenly with the salt, pepper, and chopped chives.
Use the measured salt and pepper for the salmon, dividing them evenly over all 4 fillets.
Mix the garlic butter sauce

In a small bowl, whisk together the melted butter, minced garlic, lemon juice, salt, and pepper.
Taste the sauce and adjust the lemon or salt slightly if needed to suit your preference.
Add the sauce and seal the packets

Spoon the garlic butter sauce evenly over the salmon fillets, letting some run over the asparagus.
Bring the long sides of each foil sheet up and over the salmon, then fold them together to seal tightly.
Fold up the short ends of each packet so steam stays trapped while the salmon cooks.

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Bake the foil packets

Place the sealed packets on a rimmed baking sheet, spacing them slightly apart for good air circulation.
Bake for 14 to 18 minutes, depending on fillet thickness, until the salmon flakes easily with a fork.
Open one packet carefully and check that the salmon looks opaque and the asparagus is crisp tender.
Serve the salmon packets

Let the packets rest for 2 to 3 minutes, then carefully open them away from your face to release steam.
Serve the salmon and asparagus directly from the foil or transfer to plates, spooning any juices over the top.
Garnish with extra fresh chives or lemon wedges if you like a brighter finish.

Substitutions

Butter -> olive oil for dairy-free packets: Use olive oil instead of butter in the garlic sauce to keep the packets completely dairy free. The flavor tastes lighter and less creamy but still rich, especially with the garlic and lemon.
Salmon -> firm white fish like cod or halibut: Swap salmon with firm white fish like cod or halibut, keeping fillets similar in size and thickness. The fish will be a bit milder and flakier but still soaks up the garlicky butter beautifully.
Asparagus -> green beans or broccolini: Replace asparagus with thin green beans or broccolini, trimming pieces so they cook in the same time. The vegetables stay crisp tender and sweet, and the garlic butter adds great roasted flavor.

Tips

Choose even-thickness fillets: Pick salmon fillets that are similar in thickness so they cook at the same rate inside the packets.
Keep the asparagus from overcooking: If your asparagus spears are very thin, bunch them in the middle so they steam gently instead of turning mushy.
Check for doneness by touch: A medium-cooked salmon fillet feels slightly firm yet still springy when pressed gently in the center with a finger.
Grill option for smoky flavor: You can cook the foil packets on a medium grill for about 12 to 15 minutes with the lid closed. The salmon picks up a light smoky note while staying tender and juicy inside the foil.
Avoid leaks in the foil: Double-check each packet for small gaps, especially at the corners, so flavorful juices stay inside and steam the food.

Energy	620	kcal
Protein	44	g
Total Fat	46	g
Carbohydrates	10	g
Dietary Fiber	5	g

FAQ

How do I keep the salmon from drying out in the foil packets?: Do not overbake; start checking a thinner fillet at 12 minutes and open the packet quickly to test flaking. Also, make sure there is enough garlic butter and the foil is sealed tightly to trap steam.
Can I prepare these foil packets ahead of time?: Yes, you can assemble the packets up to 6 hours ahead and keep them chilled on a baking sheet. Let them sit at room temperature for 15 minutes before baking so the salmon cooks more evenly.
What if my asparagus is still too firm when the salmon is done?: If the asparagus feels undercooked, open the packets and broil everything for 2 to 3 minutes on high. Watch closely so the salmon does not overcook or the garlic burns.
Can I add potatoes or other vegetables to the packets?: You can add thinly sliced baby potatoes or carrots, but par-cook them until just tender before assembling the packets. Denser vegetables take longer than salmon, so starting them first keeps everything finished at the same time.