Salmon and Asparagus foil packs with Garlic Lemon Butter Sauce

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  • 4 salmon fillets, skin on or off
  • 1 pound (500 g) asparagus spears, wood ends trimmed
  • 1/3 cup butter, melted
  • 1/3 cup lemon juice, (or juice of 1/2 a lemon)
  • 1 tablespoon minced garlic, (or 4 large cloves garlic, minced)
  • 2 teaspoons fresh parsley, finely chopped (or dried parsley)
  • Salt and pepper, to season
  • 2/3 cup fresh grated parmesan cheese


  • Parsley to garnish
  • Lemon wedges


  • Preheat oven or barbecue (grill) following instructions below.
  • Place each salmon fillet in the centre of one 12×18-inch heavy-duty aluminium foil piece. Divide the asparagus into 4 equal portions and arrange next to the salmon on each foil piece.
  • In a small bowl, mix together the melted butter, lemon juice, garlic and parsley. Pour the garlic/butter mixture evenly over each piece of salmon and asparagus; season with salt and pepper to taste, and top each pack with the parmesan cheese (about 2-3 tablespoons per pack).
  • Tent with foil, tightly sealing the edges to prevent the butter being leaked, to create a foil packet.

For The Oven:

  • Bake in preheated oven to 200°C | 400°F for 15 minutes, or until cooked to desired doneness.For a crispy top, broil for 1-2 minutes extra until Cheese is golden. 

For The Grill:

  • Grill, covered on medium high heat for 15-20 minutes, or until cooked to desired doneness.OPTIONAL: For a crispy top, broil for 1-2 minutes extra until Cheese is golden.
  • Serve with fresh lemon wedges and garnish with extra parsley.


Serving: 340g | Calories: 463kcal | Carbohydrates: 7g | Protein: 41g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 145mg | Sodium: 404mg | Potassium: 1113mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1505IU | Vitamin C: 15.4mg | Calcium: 198mg | Iron: 4mg

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