Salmon and Asparagus Foil Packets

• 4 (6-ounce) salmon fillets
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Zest and juice of 1 lemon
• 4 (12x18 inch) sheets of aluminum foil

Steps

1. 1 Preheat oven to 400°F.
2. 2 Cut four sheets of aluminum foil (12x18 inches each).
3. 3 Divide asparagus among the foil sheets.
4. 4 Place a salmon fillet on top of each asparagus portion.
5. 5 In a small bowl, whisk together olive oil, garlic, thyme, lemon zest and juice, salt, and pepper.
6. 6 Spoon the mixture evenly over the salmon and asparagus.
7. 7 Fold foil over the salmon and asparagus, sealing edges to create packets.
8. 8 Place packets on a baking sheet and bake for 15 minutes.
9. 9 Carefully open packets (watch for steam) and serve immediately.

Equipment

• Baking sheet
• Measuring spoons
• Whisk

Variations

• Swap asparagus for green beans or zucchini slices for a different veggie profile.

Substitutions

• If fresh thyme isn't available, use 2 teaspoons of dried thyme.

Pairings

• Pairs well with a crisp Chardonnay or a Sauvignon Blanc.

Nutrition

Tips

• For extra flavor, add a sprinkle of red pepper flakes.
• If you like, finish with a sprinkle of fresh parsley or dill before serving.

Storage

These packets are best eaten straight from the oven, but leftovers can be stored in an airtight container in the fridge for up to 2 days.

Freezing: Not recommended to freeze due to the texture of the salmon and asparagus.

Serving Suggestions

• Serve with a side of wild rice or a fresh green salad.

FAQ