Dreamy Salmon and Asparagus Packs

Picture this a no fuss method for cooking salmon and veggies all at once with barely any clean up and maximum flavor This salmon and asparagus foil packet recipe comes together quickly making dinner feel almost effortless especially on busy nights

When I need a healthy meal that feels special but barely takes any time this recipe never fails It was my go to for weeknight family dinners when everyone’s hungry and I need dinner on the table fast

Ingredients

• Asparagus: Look for firm bright green stalks that snap easily at the ends keep the tips intact for best texture
• Onion: Thinly sliced onions add a sweet aroma and help flavor the salmon choose a firm onion with no soft spots
• Salmon Fillets: Use fresh wild caught if possible for their richer flavor and omega 3s select fillets similar in size for even cooking
• Olive Oil: Adds richness and helps everything cook evenly a good quality extra virgin oil gives excellent flavor
• Salt and Pepper: Season to personal taste freshly ground pepper makes a big difference
• Lemon: Thinly sliced fresh lemon infuses the packets with brightness and acidity make sure to remove seeds to avoid bitterness
• Dill: Fresh dill sprigs add a delicate herby touch look for fronds that are perky and not wilted
• Optional Rice: White or brown rice turns these packets into a heartier meal choose fluffy rice that’s not overly sticky

Step-by-Step Instructions

Prepare the Ingredients:

Trim the woody ends from the asparagus stalks and slice the onion as thinly as you can This helps everything cook evenly and gives each bite sweetness and crunch

Assemble the Packets:

Tear four sheets of foil to about twelve inches each Lay out a portion of asparagus and onion in the center of each sheet to create a soft bed for the salmon

Add the Salmon:

Put one salmon fillet on each pile of vegetables Make sure each piece sits flat for even cooking

Season Everything:

Drizzle one tablespoon of olive oil over each fillet and sprinkle a hearty pinch of salt and pepper Use your hands or a spoon to gently mix so the oil coats all surfaces

Top with Lemon and Dill:

Layer three lemon slices on each salmon fillet then top with one fresh sprig of dill press lightly so the herbs stay put

Seal the Packets:

Bring the long edges of the foil over the fish and fold them together tightly Roll up the short ends carefully to keep everything sealed in you want a snug packet to hold in steam

Bake:

Arrange all packets on a cookie sheet and slide into a preheated four hundred fifty degree oven Let them cook for fifteen to eighteen minutes or until the salmon flakes easily when poked with a fork

Serve:

Carefully open the steaming packets and plate with a scoop of rice if you like Enjoy right away for peak freshness

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This meal always reminds me of spring dinner parties where the kitchen stayed clean and everyone got an individually wrapped surprise at the table Dill has always been my favorite herb for salmon because its grassy brightness is unmatched and I sneak extra sprigs into my own packet

Storing Leftovers

Let the cooked salmon packets cool to room temperature Store them in the fridge tightly wrapped or in an airtight container They taste best within two days To reheat open the foil and bake covered until heated through or rewarm gently in a skillet

Swapping Ingredients

If asparagus is not in season try green beans or broccolini Both work beautifully and cook up tender in the same time For the herbs parsley or tarragon add lovely fresh notes And if you do not have lemon try orange slices for a sweeter twist

How to Serve

I serve these right in the foil packets on the plate for a fun hands on dinner Steamed rice or quinoa makes a perfect side Crusty bread mops up all those delicious juices Sometimes I add a green salad with mustard vinaigrette to round out the meal

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A Little History

Foil packet cooking is inspired by the French technique en papillote which means cooked in paper It keeps food super moist and brings out natural flavors My mom used to do this with parchment paper back in the day and now with foil it is much simpler for busy homes

Frequently Asked Questions About Recipes

→ Is it okay to swap other veggies in these foil packs?

Definitely! Try chopped zucchini, bell peppers, or even sliced carrots. They’ll give you new flavors and a nice twist alongside the asparagus.

→ When’s the salmon ready to eat?

If your fork slides in and the salmon breaks apart easily, and the color isn’t see-through anymore, you’re set. Shoot for 145°F inside for just-right doneness.

→ Can I toss these foil packs on the grill?

You bet! Fire up your grill and place the packets on medium heat. Give them about 15 to 18 minutes, same as you would in the oven.

→ Do I have to go with fresh dill, or is dried fine?

No worries if you can’t find fresh dill. Use dried dill, or just skip it if you want—it’s totally up to your taste.

→ Can I get these packs ready ahead of time?

Yep, you can put them together several hours before. Just stash them in the fridge until you’re ready to pop them in the oven. Makes dinner so easy!