Easy Baked Salmon Asparagus Foil Packs (Quick & Juicy!)

There’s something magical about peeling open a foil pack and having a full, juicy dinner waiting inside. For me, these baked salmon asparagus foil packs started as a last-minute weeknight fix and somehow became one of my most loved recipes. The buttery lemon-garlic aroma, the tender fish, the zero dishes… it’s all a little dreamy.

Why I Always Come Back to These Foil Packets

A Busy Weeknight Saver

You know those evenings where you’re just done? These foil packs are my solution. No pans, no fuss just toss everything in foil, bake, and breathe. I can prep them in 10 minutes, pop them in the oven, and still have time to wrangle the dog, answer homework questions, or sneak in a few pages of a book.

That Lemon-Butter Aroma? Instant Kitchen Hug.

The second you open that packet oh, it hits you. That steamy cloud of garlic butter and bright citrus. It smells like comfort. It tastes like comfort. The asparagus gets perfectly tender, and the salmon stays ridiculously moist. Every bite feels like a warm hug you didn’t know you needed.

And if you’re already a salmon fan (I see you!), you’ve gotta try this maple glazed salmon. It’s sticky, sweet, and full of cozy fall vibes.

Ingredients You’ll Need

Here’s what you’ll need to pull this off (chances are, it’s already in your fridge):

• 1 lb salmon fillets (2 pieces)
• 1 lb fresh asparagus, trimmed
• 2 tbsp vegetable or chicken broth
• 1½ tbsp lemon juice (fresh is best)
• 1 tbsp Sriracha or your fave hot sauce
• 4 garlic cloves, minced
• 3–4 tbsp butter, cubed
• Salt + black pepper
• Chopped fresh parsley or cilantro

How to Make Baked Salmon Asparagus Foil Packs

1. Prep Your Packets

Grab two big sheets of foil (about 14″x12″) and lay them on the counter. Plop your salmon fillets in the center and line the asparagus next to them like little green soldiers.

2. Mix the Sauce

Stir together the broth, lemon juice, and hot sauce. Pour it all over the salmon and asparagus. Sprinkle garlic on top, season with salt and pepper, and dot it all with those dreamy little cubes of butter.

3. Wrap & Bake

Fold the foil around everything, crimp the edges to seal (but don’t make it super tight you want space for steam). Bake at 425°F for 10–12 minutes. Want crispy edges? Open the packets and broil for the last 2 minutes.

4. Unwrap & Enjoy

Carefully open (watch that steam!), squeeze on a little more lemon, and sprinkle with fresh parsley or cilantro.

When I Serve These (And What With)

These foil packets are my go-to for:

• Quick weeknight meals
• Meal prep (they reheat like champs)
• Light dinners when I’m craving something cozy but clean

Love the easy cleanup of foil packs? You’ll be just as obsessed with this sheet pan steak with lemon zucchini it bakes beautifully and is zingy in the best way.

I love serving them with cauliflower rice, a crusty sourdough slice, or even tossing in a few cherry tomatoes and sliced carrots right into the packet. The juices soak into everything!

Tips, Swaps & Storing Leftovers

• Don’t overcook. Salmon is done when it flakes easily with a fork.
• Try it with cod or trout. Just as good!
• Asparagus too thick? Blanch it for 1–2 minutes before baking.
• No foil? Use parchment or line foil with parchment for safety.
• Storing: Keep leftovers in an airtight container up to 3 days in the fridge, or freeze for up to 1 month.

FAQ

Pair it with this bright and zesty lime chicken breast rice pilaf for a quick dinner duo that hits all the right notes.

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