Salmon is one of my favourite dinners and it couldn’t be easier to make and results in juicy, succulent baked salmon and perfectly cooked asparagus. The foil packet cooking method really helps the salmon absorb all the other flavours in the recipe; it seals in moisture and keeps the flavours intact.
A foolproof recipe, even if you have minimal experience in the kitchen you can easily make this salmon that requires minimal prep and clean!
You can also prep ahead of time, and then just throw in the oven when ready to eat.
For even more flavour, you can also make this same recipe on the grill. This way of preparing salmon is also great for grilling out in the backyard, camping or picnicking. You prepare everything in advance and refrigerate until ready to throw on the grill. Then, just 15 minutes later you have a complete meal, eat straight from the foil and then toss when you’re done, with no dishes to clean.
- 16 spears Asparagus - woody ends removed
- 2 tsp Olive oil
- 1 tsp Minced Garlic
- 2 Salmon - skinless fillets
- 1/2 tbsp Lemon juice
- 2 tsp Minced Garlic
- Salt - to taste
- 1 tsp Hondashi - *Bonito fish Soup Stock
- 1/2 tsp Paprika - optional
- 1/2 tsp Parsley - dried or chopped fresh
- 1/2 tsp Basil - dried or chopped fresh
- 1/2 tsp Thyme - dried or chopped fresh
- 1/2 tsp Oregano - dried or chopped fresh
- 1 Lemon - thinly sliced
- Preheat oven to 400°F (200°C).
- Cut the foil into 2 equal sheets (about 14”/35cm) and divide the asparagus spears into equal portions (about 8 spears per foil packet), laying them in the centre of the foil.
- Mix minced garlic and olive oil and drizzle over the asparagus.
- Season each salmon fillet with lemon juice, Minced Garlic, HonDashi*, Paprika (I use Paprika instead of black pepper and your favourite herbs (I usually use parsley, basil, thyme and oregano).
- Lay each salmon fillet over the asparagus.
- Top each with about 2-3 lemon slices.
- Roll up each of them and place them on a baking pan.
- Bake in a preheated oven until salmon is cooked through (Once the salmon is opaque in the middle), about 15 - 30 minutes, depending on the salmon fillet's thickness.
- Unwrap and serve warm.
- Complete the meal with white rice, mashed potatoes, carrot souffle and or green salad.
- Bell Peppers
- dill, sage, rosemary, tarragon and or cilantro
- Ground Black pepper or red pepper flakes
- cherry tomatoes (sliced in half), which adds more juice
- Drizzle with a little honey for added sweetness
- Grated Parmesan cheese and Italian seasoning adds great Italian flavour
- And why not pesto sauce
- You could replace the lemon slices with oranges or limes
- Horseradish sauce
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