Description
This savory baked salmon recipe features tender fillets cooked in foil with fresh asparagus and a zesty lemon butter sauce. It’s a quick and healthy meal perfect for a weeknight dinner, combining the rich flavors of garlic, lemon, and a hint of heat from hot sauce, all sealed in foil to lock in moisture and enhance the taste.
Ingredients
Scale
Salmon and Vegetables
- 4 fillets Salmon (Use fresh or frozen, high quality)
- 1 bunch Asparagus (Can be substituted with broccoli or zucchini)
- 1 tsp Salt
- 1 tsp Pepper
- 3 cloves Garlic (Freshly minced)
Sauce and Seasonings
- 2 tbsp Butter (Can substitute with olive oil or ghee)
- 1/4 cup Vegetable Broth (White wine can be a substitute)
- 2 tbsp Lemon Juice (Use fresh for best taste)
- 1 tsp Hot Sauce (Adjust to taste; paprika can be used instead)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to quickly cook the salmon and asparagus, locking in moisture and flavor.
- Prepare Foil Sheets: Cut two sheets of heavy-duty aluminum foil, each measuring approximately 14 x 12 inches, to create individual cooking packets for the salmon and asparagus.
- Mix Sauce: In a small bowl, combine the vegetable broth, fresh lemon juice, and hot sauce, mixing well to create a flavorful liquid base that will infuse the salmon and asparagus during baking.
- Season Salmon and Arrange: Season the salmon fillets evenly with salt and pepper on both sides. Place each fillet in the center of a foil sheet, then arrange the trimmed asparagus spears alongside the salmon on the foil.
- Add Garlic and Sauce: Sprinkle the freshly minced garlic generously over the salmon and asparagus. Drizzle the prepared vegetable broth mixture over both ingredients to add moisture and flavor.
- Add Butter: Dot the butter in small pieces evenly over the salmon and asparagus, which will melt during baking to enhance richness and taste.
- Seal Foil Packets: Fold the foil sheets tightly to seal the packets, making sure there is some space left inside to allow steam to circulate and gently cook the contents.
- Bake: Place the foil packets on a baking sheet and bake in the preheated oven for about 9-12 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
- Serve: Carefully open the foil packets to avoid steam burns, garnish with additional fresh lemon juice and herbs if desired, and serve immediately for a fresh, flavorful meal.
Notes
- You can substitute asparagus with broccoli or zucchini based on preference or seasonal availability.
- White wine can replace vegetable broth for a different flavor profile.
- Adjust the amount of hot sauce to control the heat level or use paprika as a milder alternative.
- Using fresh lemon juice is recommended for the best vibrant flavor.
- Make sure to use heavy-duty foil to prevent leaks and ensure proper steaming during baking.
- This recipe can be doubled or halved easily, just adjust cooking times slightly as needed.
