- 2 salmon fillets
- 2 tablespoons vegetable broth or chicken broth
- 1 1/2 tablespoon fresh lemon juice, or to taste
- 1 tablespoon of your favorite hot sauce (we used Sriracha)
- 4 teaspoons minced garlic (4 cloves)
- Salt and fresh ground black pepper, to taste
- 3-4 tablespoons butter, diced into small cubes (or ghee)
- 2 tablespoons fresh chopped parsley or cilantro
- 1 lb (450g) medium-thick asparagus, woody ends trimmed
- 1. To prepare the oven-baked salmon in foil packs: Preheat your oven to 425ÂºF (220ÂºC). Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil then lay each piece separately on the countertop. In a small bowl, combine the ingredients for the sauce: broth, lemon juice, and hot sauce.
- 2. Season both sides of the salmon fillets with salt and pepper and divide salmon onto the aluminum foil near the center then place trimmed asparagus to one side of the salmon, following the long direction of the foil.
- 3. You can adjust salmon fillets seasoning with more salt and pepper, then sprinkle garlic on top. Drizzle the garlic butter sauce generously over the salmon fillets and asparagus.
- 4. Divide butter pieces evenly among the foil packets, layering them over the salmon fillet and asparagus.
- 5. Wrap salmon foil packets in and crimp edges together then wrap ends up. Donâ€™t wrap too tight â€“ keep a little extra space inside for heat to circulate.
- 6. Transfer the salmon foil packs to a baking sheet and bake salmon in the oven, sealed side upward until salmon has cooked through, about 9 â€“ 12 minutes.
- 7. Carefully unwrap the baked salmon in foil packets then drizzle with more lemon juice and garnish with fresh parsley or cilantro and a slice of lemon. Enjoy!HOW TO MAKE BAKED SALMON FOIL PACKET
- You can double the amounts of salmon fillets for a family meal.
- In general, it is better to not overcook salmon fillets. If you like salmon and asparagus a bit crispy, just open the foil packs and broil the salmon in the oven for 2 minutes.
- Asparagus can be thick and take longer to cook. You can blanch them first in boiling water for a few minutes before draining and baking in foil packs.
- If aluminum foil is a concern, you can use parchment paper to make the salmon foil packets. Another way to do it is to line the foil with parchment paper, the foil will ensure the salmon packet is well sealed, and you can even throw it on the bbq!
- For non-keto dieters, a teaspoon of honey over the salmon fillets before baking is a must!
- Aty step 1, you can make the sauce with melted butter and minced garlic combined with the other ingredients.
- HOW LONG TO BAKE THE SALMON FOIL PACKS
- Salmon only needs 9-12 minutes of cooking time in a hot, preheated oven (425Â°F â€“ 220Â°C). Baking the salmon at a high temperature quickly roasts the exterior and seals in the natural juiciness of the salmon, making it tender and moist. You can open the packets and broil/grill in the last 2 minutes of cook time to get those crispy, golden charred edges. Since salmon filets can vary in size, keep an eye on the salmon towards the end of cooking since a thinner salmon fillet will cook faster and a thicker filet such as a fattier farmed salmon, or a thick wild salmon fillet may take longer to cook.
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