Garlic Salmon Foil Packets (Print Version)

Salmon and asparagus cooked in foil with garlic butter for a flavorful, easy, and healthy meal.

# What You'll Need:

→ Salmon and Vegetables

01 - 4 salmon fillets
02 - 1 bunch fresh asparagus, trimmed

→ Seasonings and Oils

03 - 2 tablespoons olive oil
04 - ½ teaspoon salt, divided
05 - ¼ teaspoon black pepper, divided
06 - 1 tablespoon fresh chives, chopped

→ Garlic Butter Sauce

07 - 4 tablespoons unsalted butter, melted
08 - 4 cloves fresh garlic, minced
09 - 1 tablespoon fresh lemon juice
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

# Steps to Follow:

01 - Preheat the oven to 425°F or set grill to medium-high heat. Tear 4 sheets of heavy-duty aluminum foil, each about 12 by 16 inches, and lightly oil the center of each sheet to prevent sticking. Place foil sheets on a baking sheet if using the oven.
02 - In a small bowl, combine melted butter, minced garlic, lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir until well blended to ensure even garlic distribution.
03 - Toss trimmed asparagus with olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until coated evenly. Pat salmon fillets dry with paper towels and lightly season with salt and pepper to taste.
04 - Divide asparagus evenly among the foil sheets in a single layer. Place one salmon fillet on top of the asparagus, skin side down if applicable. Spoon the garlic butter sauce evenly over the salmon and asparagus.
05 - Fold the long sides of the foil together over the salmon and crimp tightly, then fold the short ends to seal, leaving some headspace for steam circulation. Arrange sealed packets seam side up on a baking sheet or directly on grill grates.
06 - Bake or grill the packets for 12–15 minutes for 1-inch-thick fillets, until salmon flakes easily and reaches an internal temperature of 125°F for medium doneness. Optional: open packets carefully and broil or grill for 1–2 minutes to add color, watching closely.
07 - Allow packets to rest for 2 minutes before opening away from your face. Sprinkle with chopped chives and add fresh lemon juice if desired. Serve with crusty bread, quinoa, or rice to enjoy the buttery juices.

# Additional Notes:

01 - Pat salmon dry and salt lightly 10 minutes prior to cooking to reduce excess moisture and prevent watery packets.
02 - Leave an air pocket when sealing foil packets to allow steam to circulate and cook ingredients evenly.
03 - For thicker asparagus spears, shave the bottoms or blanch for 1 minute to ensure they cook thoroughly alongside the salmon.
04 - Allow melted butter to cool slightly before mixing in garlic to avoid bitterness caused by scorching.
05 - Use heavy-duty or double-layered aluminum foil to prevent tearing and leaking during cooking.

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