Updated: May 22, 2019
Do you have those days where you don’t mind cooking but more than anything you just don’t want to clean up the mess? I have them all the time, dishes are never ending around here. So, when there’s an easy recipe out there that requires minimal prep and clean up I’m all over it!
Servings: 4 Servings
Prep Time10 minutes Cook Time20 minutes Total Time30 minutes
4 (6 oz) skinless salmon fillets1 lb asparagus , tough ends trimmed2 1/2 Tbsp olive oil2 cloves garlic , mincedSalt and freshly ground black pepper1 lemon thinly slicedFresh dill sprigs , or chopped fresh thyme, rosemary or parsley.
Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil.In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus.Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste. Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes. Unwrap and serve warm.
Course: Main Course
Keyword: baked salmon, baked salmon recipe
Calories: 412 kcal