Baked Salmon in Foil with Asparagus (Quick & Healthy)

This Baked Salmon in Foil with Asparagus is one of my favorite go-to dinners when I want something healthy, flavorful, and easy to clean up. It’s made in a single foil packet, which locks in moisture and keeps the salmon tender while the asparagus roasts to perfection right alongside it.

Why You’ll Love This Recipe

I love how quick and mess-free this recipe is. Wrapping the salmon and asparagus in foil means zero cleanup, and the flavors stay sealed in as everything bakes together. The lemon, garlic, and herbs soak into the fish while the asparagus stays crisp-tender. It’s simple, satisfying, and perfect for weeknights when I want a nutritious meal without the hassle.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

salmon fillets
asparagus spears
olive oil
lemon slices
garlic cloves
salt and pepper
fresh dill or parsley
optional: crushed red pepper flakes or Dijon mustard

Directions

1. I preheat my oven to 400°F (200°C).

2. I cut a large piece of foil for each salmon fillet and place the fish in the center of the foil.

3. I arrange trimmed asparagus spears next to the salmon on each foil sheet.

4. I drizzle olive oil over the salmon and asparagus, then season with salt, pepper, and minced garlic.

5. I lay lemon slices over the top and sprinkle on fresh herbs or red pepper flakes for extra flavor.

6. I fold the foil into sealed packets and place them on a baking sheet.

7. I bake for 15–20 minutes, depending on the thickness of the salmon, until it flakes easily with a fork.

8. I carefully open the packets (watch out for steam), then serve hot with extra lemon if I like.

Servings and timing

Servings: 2–4
Prep Time: 10 minutes
Cooking Time: 15–20 minutes
Total Time: 25–30 minutes
Calories: Around 350 kcal per serving

Variations

Sometimes I swap asparagus for green beans, zucchini, or broccoli depending on what I have. I’ve also added a dollop of Dijon mustard on the salmon or a splash of soy sauce for a different flavor profile. For extra richness, I occasionally top each fillet with a thin slice of butter before sealing the foil.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm the salmon and asparagus in the oven at 300°F (150°C) or microwave in short bursts until heated through. I try not to overcook when reheating to keep the salmon tender.

FAQs

Can I use frozen salmon?

Yes, I thaw it completely before cooking to ensure even baking. I pat it dry to avoid excess moisture in the foil packet.

What’s the best way to trim asparagus?

I snap the woody ends off by bending each spear near the base—they naturally break where the tough part ends.

Can I grill this instead of baking?

Definitely. I place the foil packets on a preheated grill over medium heat and cook for about 15 minutes, depending on thickness.

Is the foil method safe?

Yes, I use heavy-duty aluminum foil and avoid acidic ingredients sitting directly on it too long. For extra safety, I sometimes line the foil with parchment paper.

Can I make this ahead?

I assemble the foil packets a few hours in advance and keep them in the fridge. When it’s time to cook, I just pop them in the oven—no mess, no stress.

Conclusion

This Baked Salmon in Foil with Asparagus is a quick, healthy dinner I turn to again and again. It’s flavorful, nourishing, and comes together with almost no cleanup. Whether I’m eating solo or serving guests, it’s always a hit and leaves me feeling satisfied without the heaviness.