Menu

Baked Salmon and Asparagus Recipe

July 18, 2017   17 Comments

Do you like to get presents? How about opening baked salmon and asparagus?

Baked Salmon and Asparagus Recipe

I love the idea of wrapping up my meal especially because I can do this ahead (in the AM) and pop it into the oven when I am ready to go.

My kids will eat this because they love the pink of the salmon. I buy wild sockeye salmon frozen in fillets when I can find it. Costco usually has it stocked in the freezer section.

The vast majority of the fish we buy (even the lovely fillets in the case at the supermarket) has been frozen at some point and I find that the quality doesn’t suffer.

The only times I have had truly fresh fish is when I have caught it myself. On a vacation to Mexico, I went out and fished at 5 AM, caught Dorado (saw some whales), and then sat on the beach at 8 AM inhaling fish tacos. Now THAT was some fresh fish.

Salmon is packed with the Omega-3 fatty acids that health experts love to promote because they a have a stabilizing effect on your heart and can curb joint pain.

Doesn’t it look lovely? This recipe is so simple because all you have to do is wrap it up and bake it.

My 12 year old daughter can make this and then she will Instagram it to prove she cooked.

Both the salmon and the asparagus come out perfectly cooked. Make a few of these at the start of the week and then reheat one for lunch.

I like to spread some Dijon mustard on the fish or drizzle a little balsamic vinegar on the asparagus to dress it up a bit.

WATCH THE VIDEO ☺

This is a fun recipe to mix it up and (unless you don’t read the recipe) – you can’t go wrong. It is wonderful to have the meal prepackaged in foil! Just pop the extras into your fridge (I would put a plate underneath them in case of liquid oozing out).

Have you tried food baked in foil?

Salmon and Asparagus in Foil Recipe

1.9 from 28 reviews

Makes 3 servings

Print  Pin

Ingredients

3 salmon filets about 6 ounces each or frozen salmon filets, thawed
1 pound asparagus, bottom tough part broken off
1 lemon
salt and pepper to taste

Instructions

Preheat oven to 400 F. Place asparagus in the middle of a large piece of foil. Layer salmon over asparagus. Slice lemon in half and squeeze one half of lemon over the three salmon fillets. Slice the other lemon half thinly and layer the slices on top of the salmon. Sprinkle with salt and pepper.

Fold over foil and place on a rimmed baking sheet. Bake for 15-20 minutes or until asparagus is tender.

Nutrition Facts

For one pouch including salmon filet and asparagus = 395 calories, 18.4 g fat, 3.1 g saturated fat, 5.9 g carbohydrates, 2.8 g sugar, 50 g protein, 3.2 g fiber, 200 mg sodium, 0 Freestyle SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

Get Free Email Updates! Yes please!

17 Comments:

Great

Since fresh asparagus is seasonal here, is the baking time the same without it? Or suggestions for other vegetables? Thanks for all the great tips, Snack Girl!

Would this work in parchment paper? Also, do you defrost your frozen salmon first? Looks yummy!

You mention buying frozen salmon. Can you just put the frozen salmon in the packets? If so, what is the cooking time?

Wonderful idea. like it because I'm on a low sodium diet & am lookout for ideas to prepare food that appeals to me.

@Rebekah - yes, it would be great in parchment paper.

@Kevin - you could do this with green beans - that would work great!

@Maria and @Rebekah

I should have made it clear in the recipe above that the salmon is thawed. I don't think it would work with frozen salmon as it wouldn't cook evenly. I have changed the recipe to reflect your comments.

Thanks so much!!

I buy from Schwan's, and the offer several frozen types of fish frozen in individual pouches. Would this work with other heartier types of fish like halibut or cod? I'm very limited in my fish baking knowledge, so don't laugh if this is a really a stupid question.

I have salmon and asparagus in the frig so I am making this tonight. Thanks!

I kick this recipe up a notch.....I spread 1 tsp of either Amy's Honey Mustard or Beaver Brand Sweet Hot Mustard(Brand found here in Oregon) on the salmon then sprinkle with

fresh ground pepper and no salt(mustard has enough in it already). I also use parchment paper. I think I will try foil though then there is NO clean-up!!!

It's being said aluminum foil leaches into the food being cooked in it. http://www.huffingtonpost.com/the-conversation-africa/why-y…

This was the best!!!!! Will definitely make it again...

We make this all the time! We usually put a wee bit of mayonnaise on the salmon and sprinkle with herbs, salt and pepper and bake for 20-25 minutes in foil... the mayo is delicious since it has lemon in it anyway... yum!

Sounds good. How do you reheat the ones in refrig?

Velma, I usually place mine wrapped in parchment on a cookie sheet and reheat in the

oven. I have found that if you microwave it to heat it up it makes it like "jerky". I reheat

at 325 degrees for 10 minutes or so.

My husband splurged and bought Sockeye salmon, which was a first. Oh my, this dish is fantastic. Our pieces were 6+ounces and I baked for 20 min. My husband is still raving over the meal. Completed meal with cooked carrots and Caesar salad. Thanks for this delicious recipe.

If you didn't want to wrap the fish directly in foil, wrap it in parchment paper and then foil. This way it might be less likely to leak and you wouldn't be exposed to any aluminum getting in your food.

I ❤️ This recipe soooo much!

Add a comment:

(required)

(required, never published)



© 2024 Snack-Girl.com