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Home » Recipes » Main Dishes

Oven Baked Salmon in Foil With Asparagus

Published: Nov 5, 2020 · Modified: Sep 22, 2025 by Ginny · This post may contain affiliate links.

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My absolute least favorite chore is scrubbing baking sheets, which is why this method for oven baked salmon in foil with asparagus is pure genius in my book. The foil packet contains all the juices and mess, so when dinner is done, you just toss the foil away! It’s a delicious 20-minute meal with virtually zero cleanup, which is a win-win. It’s also my secret to never serving dry, overcooked salmon!

Oven baked salmon and asparagus in a foil pack, ready to serve.
A light and fresh dinner with practically zero effort!
Contents hide
1 🛒 Ingredients
2 🍽️ Instructions
3 📌 Items to Note
4 🥦 Substitutions
5 🧑‍🍳 Meal Prep
6 ❓ Recipe FAQ
7 Foil Baked Salmon with Asparagus

We love quick and easy meals like this where everything is done in one simple foil packet, leaving you with a lot of extra time on your hands and a dinner that everyone will rave over.

This is not only the easiest oven baked salmon recipe but also one of the most satisfying ones as well.

🛒 Ingredients

✅Salmon– I always stock up on salmon when they go on sale. They freeze extremely well and are a staple in my diet as I try to shift to eating less red meat. Cook this with the skin on or off. I kept the skin on in the photos. The skin will peel right away from the meat after it is cooked so you don’t need to worry too much about keeping it on while cooking.

✅Asparagus – Not only does the asparagus taste delicious, they serve as a prop to keep the salmon off of the foil which minimizes any chances of burning.

✅Lemon

✅Butter

🍽️ Instructions

Preparing this is so simple and your family will be shocked with how delicious it is! 

👉Step 1: Lay out four pieces of foil large enough to cover the asparagus and salmon and make a pouch. Mine are usually 14 x 16 inches or so. 

Several Spears of Asparagus on a piece of aluminum foil to make a bed for the salmon.
Start with a Bed of Asparagus

👉Step 2: Prepare the asparagus by cutting off the hard, woody ends and throw them away. Place the asparagus on the foil.

Bright Pink Coho Salmon Fillet on a bed of Fresh Green Asparagus to make a foil wrap.

👉Step 3: Set the salmon fillet on top. I used wild caught coho salmon for this because it was on sale at Costco.

Two slices of butter on the bright pink wild caught coho salmon on an aluminum foil wrap.
Add Some Butter!
Two lemon slices atop the coho salmon fillet and ready to be wrapped in aluminum foil.
Top with lemon slices

👉Step 4: Place a pat of butter and a slice or two of lemon on top along with a pinch salt and pepper on each fillet. 

👉Step 5: Gather up two sides of the foil and fold over. Then fold over the ends. Don’t make these too tight. 

👉Step 6: Place the foil packs on a sheet pan and cook at 400 degrees for 20-25 minutes. Fully cooked salmon should be at 145 degrees and should always be tested. 

Cooked Salmon and Asparagus in a foil packet straight from the oven
Beautiful and Delicious Foil Salmon Foil Packets

📌 Items to Note

This is a low calorie dinner for anyone looking to cut a few calories out of their daily diet. Oh, did I mention there are only about 300 calories per serving? I had an idea that it was sort of light on calories when I was whipping this up, but I didn’t realize how low it was until I popped it into a calculator.

I recommend serving this with a side of brown rice.

🥦 Substitutions

When choosing other vegetable options, think of ones that will cook at the same rate as the salmon. I like to use: 

🔸Mushrooms 

🔸Onions

🔸Red or Green Peppers 

🔸Thinly Sliced Carrots 

🔸Broccoli 

You can certainly use squash, but it will easily become over-cooked and mushy. If you don’t mind a softer squash, then that would be great! 

🧑‍🍳 Meal Prep

Top down view of the asparagus, salmon, butter and lemon inside a sheet of foil and ready to be wrapped and cooked

This is a super quick meal all on its own but there is still meal prep options you can do to make it even easier for those busy weeknight meals. 

  • Completely prep 100% of the recipe in the morning and place the foil pack in the fridge so when you walk in the door at night, you simply turn on the oven and pop it in. 
  • Prepare the asparagus, slice up the butter and make sure the salmon is ready to go if you bought it in a large fillet. 
  • Additionally, prep the sheet pan and the foil so it is ready to just have the salmon and asparagus placed on them leaving this to a five minute prep meal. 

❓ Recipe FAQ

Does the salmon stick to the foil?

No, it doesn’t. Between the salmon resting on asparagus, the juices from the salmon and the little bit of butter, there is just no way it sticks.

Can I grill this?

You can make this just the same out on the grill. Make the foil pack just as you would for the oven and then place on the hot grill that is set to about 400 degrees for about 20 minutes. I would check it early to see how it is doing as grills can be finicky at times.

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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

Two lemon slices atop the coho salmon fillet and ready to be wrapped in aluminum foil.

Foil Baked Salmon with Asparagus

Easy dinner recipe that requires very little to prep. Pop it into the oven and do other tasks as this needs none of your attention! Perfect 30 minute meal! Nothing beats the delicious flavor of this Salmon and Asparagus in a Foil Packet Recipe. {WW 3 points, Keto, Paleo, Gluten-free}
4.73 from 11 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 people
Calories: 311kcal
Author: Ginny

Ingredients

  • 4 Salmon Fillets
  • 1 Lemon
  • 2 tbsp Butter cut into 8 pats of butter
  • 1.5 lbs Asparagus use the tops
  • Salt and Pepper to taste

Instructions

  • Preheat the oven to 400 degrees
  • Wash asparagus and cut the spears in half. Place asparagus tops in a large bowl. Save and store the bottom of the spears for other uses like stir fries or soups. 
  • Cut a piece of aluminum foil and place the asparagus to form the bed
  • Add the salmon fillet. I used wild caught coho salmon that was on sale at Costco, but any variety will work great!
  • Cut a small amount of stick butter and place on top of the salmon
  • Slice a lemon and place on the top
  • Sprinkle with sea salt, pepper and juice from one half of a lemon over the top. Fold the foil packets and close them (seam side up) and place on a sheet pan in the oven for 20-25 minutes or until asparagus is fork tender and salmon reaches desired temperature. 

Notes

Mix up the vegetables if asparagus is out of season.
While this recipe is extremely fast as-is, I do like to meal prep the ingredients in the morning before I go to work.  Then, when I get home, it is really easy to throw it in the oven and have a delicious and healthy meal. You can make this recipe 100% and place it in the refrigerator in the morning and take it out before you are ready to put in the oven. 
Substitute the vegetables with others that you like. 
You can grill this recipe for 15-20 minutes at 400 degrees on indirect heat if you prefer to cook outside. 
 

Nutrition

Serving: 1g | Calories: 311kcal | Carbohydrates: 5g | Protein: 35g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 109mg | Sodium: 127mg | Potassium: 985mg | Fiber: 2g | Sugar: 2g | Vitamin A: 674IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 3mg
Tried this recipe?Mention @savorandsavvy or tag #savorandsavvy!
Ginny
Ginny

Hi!

Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.

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Oven Baked Salmon in Foil With AsparagusOven Baked Salmon in Foil With Asparagus
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About Ginny

Hi!

Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.

Reader Interactions

Comments

  1. Christine says

    March 12, 2015 at 9:58 am

    5 stars
    I used this recipe last night and it turned out great. I used two, larger pieces of salmon and added dill along with the other ingredients. It only needed 25 minutes and everything was perfectly cooked. Yum!

    Reply
  2. Maryah says

    February 24, 2015 at 4:03 pm

    Hey do you think I could use chicken breast instead of the salmon?

    Reply
  3. aAron says

    February 11, 2015 at 9:44 pm

    5 stars
    Absolutely fantastic recipe. I’ve never been much of a Salmon fan, but this dish has changed everything. I made it exactly as instructed. Only required 25 minutes and came out delicious. Thank you for sharing and I look forward to many more recipes!

    Reply
  4. Chris says

    February 02, 2015 at 11:50 pm

    Whoa this recipe has been shared so many times! As much as I loved to cook, I admit this quick recipe is just what I need sometimes. You’ve inspired me to look up other foil baking recipes. Thanks!

    Reply
    • Jazmin Rode says

      February 02, 2015 at 11:56 pm

      Thanks, Chris! Welcome to the world of foil baking. Great for avoiding clean up (which is the worst part of cooking lol)!

      Reply
  5. Gina says

    December 05, 2014 at 2:58 pm

    I made this! It was SO tasty! And, im no cook, but this recipe really easy to make. My BF loved it. We both did!! Thanks for posting this recipe. I look forward to more!! 🙂

    Reply
  6. Sarah says

    November 27, 2014 at 12:33 pm

    This turned out perfect! I would not change a thing about this recipe. So simple, quick and healthy! A must try!

    Reply
  7. Rosalie says

    November 26, 2014 at 4:06 pm

    3 stars
    Tried this with rainbow trout instead of salmon and margarine instead of butter. Still very very good. If I were to make it again I would forego squeezing the lemon juice onto the fish as it was a strong lemon flavor than I like. I would just do the lemon slices and I think that would be a sufficiently mild taste for me.
    Great idea though, made me four meals for the week! 🙂

    Reply
  8. MOrgan says

    November 26, 2014 at 10:51 am

    5 stars
    I don’t usually comment on things like this, but this was too good not to! I found this recipe on pinterest a couple of weeks ago and finally tried it last night! It was AMAZING! My husband does not typically like fish, but he ate this up and kept telling me how much he loved it. He even asked me to fix it again!!! We paired it with a sweet potato and it was perfect! Thank you so much!!!

    Reply
  9. Autumn says

    November 14, 2014 at 5:01 pm

    I’m excited to try this!!! But one question my salmon is fresh an still has skin, do you remove the skin. The picture looks like it’s skinless but I wanted to be sure.

    Reply
    • Jazmin Rode says

      November 14, 2014 at 5:08 pm

      Hey Autumn! Personally, I’d remove the skin first since I don’t think this will cooking method will produce a crispy skin on the salmon since it’s quite buttery and saucy.

      Reply
  10. Sarah says

    November 11, 2014 at 12:17 am

    You said you used salmon fillets from a package, were they frozen when you put them in the foil pack?

    Reply
    • Jazmin Rode says

      November 11, 2014 at 1:09 am

      I believe they were thawed prior to cooking, Sarah.

      Reply
  11. Katy says

    October 24, 2014 at 2:59 pm

    sounds good but your calorie count is off unless you are using the smallest salmon fillets in the history of man. a 4oz serving of salmon is 236 calories alone, and thats a pretty small portion.

    Reply
    • Jazmin Rode says

      October 30, 2014 at 1:38 am

      Hi Katy, I used the calorie count for the salmon fillets from the package, so it is indeed accurate. I will agree with you that they are quite small… I believe they are around 4oz.

      Reply
  12. Veronica Lee Burns says

    October 16, 2014 at 6:06 pm

    think you could swap out the asparagus for green beans? I just already have green beans in my fridge right now

    Reply
    • Jazmin Rode says

      October 16, 2014 at 6:16 pm

      Sure can! You can even place the green beans on top of the salmon if you want to make sure they don’t get soggy.

      Reply
  13. destiny says

    September 22, 2014 at 2:57 pm

    can you prepare this and freeze for later?

    Reply
    • Jazmin Rode says

      September 22, 2014 at 5:27 pm

      I’ve never tried this myself, Destiny, but I think the salmon would do well frozen. I would personally freeze it without the asparagus since I’m not too sure how well asparagus does when frozen.

      Reply
  14. Amanda says

    August 12, 2014 at 9:27 pm

    This was great… However I’ll be cooking my salmon in a separate pouch in the future bc it came out a bit over cooked… Did not need as long as the recipe suggests. The asparagus was perfect, except for the fact that it was covered in salmon fat from sitting beneath the fillets. Taste wise however, the dish was phenomenal, a big hit with my boyfriend. Thanks!

    Reply
  15. Aimee says

    August 11, 2014 at 1:26 pm

    Would this work with green beans or another veggie? Asparagus is one thing my husband won’t eat, but he’ll eat others.

    Reply
    • Jazmin Rode says

      August 11, 2014 at 2:21 pm

      I would only place harder vegetables that can support the weight of the salmon (and that wouldn’t become mushy) on the bottom. But I’m confident that you can place the salmon at the bottom of the packet and place any vegetable on top. I think green beans would work well.

      Reply
    • Debbie says

      May 01, 2015 at 5:25 pm

      4 stars
      Yes you can replace it with fresh green means or any other similar density vegetable.

      Reply
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Family Photo Hi! I'm Ginny and for over 30 years, I've been creating simple and easy recipes without sacrificing on taste for our family on the go. I can't wait to show you how to do the same for your family. Read More...

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