Baked Salmon with asparagus in garlic butter sauce is an amazing dish great for a fancy dinner and entertaining. The salmon is wrapped in foil and baked until perfectly done.
Ingredients
4 tsp minced garlic (4 cloves)
2 salmon fillets
2 tbsp vegetable broth or chicken broth
1 tbsp of your favorite hot sauce (we used Sriracha)
2 tbsp fresh chopped parsley or cilantro
3–4 tbsp butter, diced into small cubes (or ghee)
1 1/2 tbsp fresh lemon juice, or to taste
1 pound (450 grams) medium-thick asparagus, woody ends trimmed
Salt and fresh ground black pepper, to taste
How to make Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce
Step 1: Ready the salmon. Place them in different little foil packs. Prepare the oven. Preheat it to 425 degrees.
Step 2: On the countertop, lay a few sheets of foil (make two sheets).
Step 3: Place the broth, lemon juice, and hot sauce in a small bowl. Mix well to make the garlic butter sauce.
Step 4: Sprinkle some pepper and salt on both sides of the fillets. Divide the salmon and place each near the middle of the foil. On one side, place the trimmed asparagus. You can season the fillet with more salt and pepper if needed. Then, place the garlic on top. Drizzle the fillets and asparagus with a generous amount of garlic butter. Among the foil packets, divide the pieces of butter, layering them over the fillet and asparagus.
Step 5: Wrap the salmon and asparagus with the foil, crimping the foil edges. Make sure not to wrap the salmon too tight, instead leave a little space. On the baking sheet, place the foil packs of salmon. Place in the preheated oven and bake for about 9 to 12 minutes or until the salmon is completely cooked.
Step 6: Remove from the oven when done and unwrap the salmon. Drizzle more lemon juice and garnish the salmon with parsley, cilantro, and slices of lemon. If needed, add a little more lemon and garlic butter.
Step 7: Serve and enjoy!
Ingredients
- 4 tsp minced garlic (4 cloves)
- 2 salmon fillets
- 2 tbsp vegetable broth or chicken broth
- 1 tbsp of your favorite hot sauce (we used Sriracha)
- 2 tbsp fresh chopped parsley or cilantro
- 3–4 tbsp butter, diced into small cubes (or ghee)
- 1 1/2 tbsp fresh lemon juice, or to taste
- 1 pound (450 grams) medium-thick asparagus, woody ends trimmed
- Salt and fresh ground black pepper, to taste
Instructions
Step 1: Ready the salmon. Place them in different little foil packs. Prepare the oven. Preheat it to 425 degrees.
Step 2: On the countertop, lay a few sheets of foil (make two sheets).
Step 3: Place the broth, lemon juice, and hot sauce in a small bowl. Mix well to make the garlic butter sauce.
Step 4: Sprinkle some pepper and salt on both sides of the fillets. Divide the salmon and place each near the middle of the foil. On one side, place the trimmed asparagus. You can season the fillet with more salt and pepper if needed. Then, place the garlic on top. Drizzle the fillets and asparagus with a generous amount of garlic butter. Among the foil packets, divide the pieces of butter, layering them over the fillet and asparagus.
Step 5: Wrap the salmon and asparagus with the foil, crimping the foil edges. Make sure not to wrap the salmon too tight, instead leave a little space. On the baking sheet, place the foil packs of salmon. Place in the preheated oven and bake for about 9 to 12 minutes or until the salmon is completely cooked.
Step 6: Remove from the oven when done and unwrap the salmon. Drizzle more lemon juice and garnish the salmon with parsley, cilantro, and slices of lemon. If needed, add a little more lemon and garlic butter.
Step 7: Serve and enjoy!
