Baked Salmon In Foil With Asparagus And Lemon Garlic Butter Sauce

I’m not sure how I came upon this but the recipe for baked salmon with asparagus from "Eatwell 101" looked very good to me – good enough that I was willing to even use store-bought asparagus.  We had a 20 oz. piece of salmon in the freezer so I decided to make it into four meals and Bev opted to add some mushrooms to the packet.  Per their website “This baked salmon in foil and its garlic butter sauce makes for an amazingly tasty dinner. The salmon recipe of your dreams!”

This is a pic from their site and it’s easy to see why I wanted to make it.

Baked Salmon In Foil With Asparagus And Lemon Garlic Butter Sauce

Ingredients:

1¼ pound skin-on salmon fillet, cut into four 5 oz. portions

2 tablespoons vegetable broth or chicken broth

1½ tablespoon fresh lemon juice, or to taste

1 tablespoon of your favorite hot sauce (I used a tsp of Sriracha)

4 teaspoons minced garlic (4 cloves)

Salt and fresh ground black pepper, to taste

3-4 tablespoons butter, diced into small cubes (or ghee)

2 tablespoons fresh chopped parsley or cilantro

1 lb. medium-thick asparagus, woody ends trimmed

½ lb. mushrooms, cleaned (added by us)

Parmesan (added by us)

Directions:

1. To prepare the oven-baked salmon in foil packs: Preheat your oven to 425ºF (220ºC). Cut 4 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil, then lay each piece separately on the countertop. Combine broth, lemon juice, and hot sauce in a small bowl.

2. Season the salmon pieces with salt and pepper and divide the salmon onto the aluminum foil near the center, then place trimmed asparagus on one side of the salmon, followed by the mushrooms.

3. Adjust the salmon fillets’ seasoning with more salt and pepper, then sprinkle garlic on top. Drizzle the mixture of broth, lemon juice, and hot sauce generously over the salmon fillets and asparagus.

4. Divide butter pieces evenly among the foil packets, layering them over the salmon fillet and asparagus.

5. Wrap salmon foil packets in and crimp edges together, then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate.

6. Transfer the salmon foil packs to a baking sheet and bake salmon in the oven, sealed side upward, until salmon has cooked through, about 9 – 12 minutes.

7. Carefully unwrap the baked salmon in foil packets, add add grated parmesan.

The Verdict:

The flavor was very good but the asparagus left a lot to be desired and reminded us of why we usually only eat it fresh from our garden.

The original recipe called for using a pound of salmon for two servings but I made my 20 oz. into three servings.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

6/29/23 meal dates