Spoon Simple
Salmon and Asparagus Foil Packets with Dill
Flaky salmon and crisp-tender asparagus baked together in parchment or foil packets with lemon and dill for a healthy, flavorful, and mess-free meal. Perfect for a quick and easy weeknight dinner.
Prep 10 min
Cook 15 min
Total 25 min
Serves 4
Ingredients
Step 1 — For the Foil Packets
- 4 (6 ounce) salmon fillets, skin removed
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1 lemon, thinly sliced, plus wedges for serving
- 2 tablespoons olive oil
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup cherry tomatoes, halved
Instructions
- 1
Preheat Oven and Prepare Packets
Preheat oven to 400°F (200°C). Cut four 12x12 inch pieces of parchment paper or aluminum foil. Fold each piece in half.
- 2
Assemble Packets
On one side of each folded packet, place a salmon fillet. Arrange asparagus pieces (and cherry tomatoes, if using) around the salmon. Drizzle each fillet with 1/2 tablespoon olive oil. Sprinkle with dill, garlic powder, salt, and pepper. Top each fillet with 1-2 thin lemon slices.
- 3
Seal Packets
Fold the other half of the parchment or foil over the salmon and vegetables. Starting from one end, make small, tight pleats to seal the packet securely, ensuring no steam can escape. Place the sealed packets on a baking sheet.
- 4
Bake
Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time will vary slightly depending on the thickness of the salmon.
- 5
Serve
Carefully open the packets (watch out for steam!). Serve the salmon and vegetables directly from the packet or transfer to plates. Garnish with fresh dill and serve with lemon wedges.
Nutrition per serving: 420 cal · 38g protein · 15g carbs · 25g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
