Ingredients
Equipment
Method
Prep the foil packets
- Preheat the oven to 400°F and set out a sheet pan for the foil packets. Cut four large sheets of heavy-duty aluminum foil.
- Divide the asparagus evenly among the foil sheets. Drizzle with half the olive oil and season lightly with kosher salt and black pepper.
- Place one salmon fillet on top of each bed of asparagus. Keep the foil portions centered so they fold up tightly later.
Add seasoning and seal
- In a small bowl, combine melted unsalted butter, remaining olive oil, minced garlic, Italian seasoning, smoked paprika, kosher salt, and black pepper. Stir until the mixture looks evenly combined.
- Brush the garlic butter mixture generously over each salmon fillet. Top each fillet with lemon slices.
- Fold the foil tightly around each portion to create sealed packets. Press the seams firmly to help trap steam while baking.
Bake and finish
- Bake the foil packets at 400°F for 15–18 minutes. The salmon should flake easily with a fork and reach an internal temperature of 145°F.
- Carefully open the foil packets and avoid direct steam exposure. Drizzle with fresh lemon juice.
- Sprinkle chopped fresh parsley over the salmon and asparagus. Serve immediately while the asparagus is crisp-tender.
Notes
For the best results, fold the foil seams tightly so the packets steam evenly; if your fillets are thicker, bake closer to 18 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the asparagus can soften after thawing. For a lower-fat option, use 1 tbsp olive oil and replace the butter with an equal amount of olive oil (or omit butter and brush lightly with olive oil) to reduce calories.