1. Prepare the Garlic Lemon Butter Sauce:
Melt the Butter:
In a small saucepan, melt the butter over medium heat.
Add Garlic:
Add the minced garlic to the melted butter and cook until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
Mix in Lemon:
Stir in the lemon juice, lemon zest, and chopped parsley (if using).
Season:
Add red pepper flakes if desired for a bit of heat. Season with salt to taste. Remove from heat and set aside.
2. Prepare the Foil Wraps:
Preheat the Oven or Grill:
Preheat your oven to 400°F (200°C). If using a grill, preheat it to medium-high heat.
Cut the Foil:
Cut four large pieces of aluminum foil, each about 12 inches long.
Season the Salmon and Asparagus:
Drizzle the olive oil over the salmon fillets and asparagus pieces. Sprinkle with dried thyme (or Italian seasoning), salt, and black pepper.
Assemble the Foil Wraps:
Place one salmon fillet in the center of each piece of foil. Arrange asparagus around the salmon.
Add Sauce:
Spoon a generous amount of the garlic lemon butter sauce over each salmon fillet and asparagus.
Seal the Foil:
Fold the sides of the foil up and over the salmon and asparagus, creating a sealed packet. Make sure the foil is tightly sealed to trap the steam inside.
3. Cook the Foil Wraps:
Bake or Grill:
Oven: Place the foil packets on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Grill: Place the foil packets on the grill and cook for 15-20 minutes, turning occasionally, until the salmon is cooked through.
Check for Doneness:
The internal temperature of the salmon should reach 145°F (63°C). The asparagus should be tender but still crisp.
4. Serve:
Open the Foil:
Carefully open the foil packets, as steam will escape.
Garnish and Serve:
Garnish with additional lemon slices and fresh parsley if desired. Serve the salmon and asparagus directly from the foil packets or transfer to plates.
Tips and Tricks:
Customization:
Feel free to add other vegetables like cherry tomatoes, bell peppers, or sliced mushrooms to the foil packets for additional flavor and variety.
Butter Alternatives:
For a lighter option, you can use olive oil instead of butter in the sauce.
Foil Alternatives:
If you prefer, you can use parchment paper instead of aluminum foil. Just make sure it’s well-sealed.
Make Ahead:
You can prep the foil packets ahead of time and store them in the refrigerator until ready to cook.
Conclusion
Salmon and Asparagus Foil Wraps with Garlic Lemon Butter Sauce offer a simple, yet gourmet meal that’s packed with flavor and easy to prepare. The foil wrapping technique locks in moisture and flavor, making this dish a convenient and delicious option for any night of the week. Enjoy the perfect combination of tender salmon, crisp asparagus, and a zesty garlic lemon butter sauce in every bite!
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