HOW TO MAKE BAKED SALMON IN FOIL WITH ASPARAGUS AND GARLIC LEMON BUTTER SAUCE
Do you ever have days when you don’t mind cooking, but what you really don’t want to do is clean up the mess afterward? Dishes are always piling up at my house, yet I never get tired of eating them. Because of this, I am always on the lookout for simple recipes that take little in the way of both preparation and cleanup.
This recipe for Baked Salmon in Foil with Asparagus couldn’t be simpler to prepare, and it yields baked salmon that is moist and delicious, along with asparagus that is cooked to perfection. You can make a whole dinner out of this salmon by serving it with mashed potatoes or salad for those times when you’re pressed for time.
This baked salmon in foil truly couldn’t be much simpler, and the approach of cooking it all together in a foil pouch protects the taste and moisture from escaping while preserving the integrity of the dish. You may also use different vegetables that need to be used up in this recipe since it is quite adaptable. I like how straightforward this recipe is; even someone with a little amount of skill in the kitchen should have no problem preparing this salmon dish.
After giving these salmon packets in foil a try, you will probably find yourself returning to this method again and again. I am quite certain that You will. This is one of my favorite methods to cook salmon, which also happens to be one of my favorite meals to eat.
Skinless salmon fillets; I used 4 for 4 servings!
Fresh asparagus; I used 1 lb tough ends trimmed.
2 1/2 large spoons.Of olive oil.
Minced garlic; I used 2 cloves.
A sliced large lemon.
Fresh chopped herbs; dill sprigs, thyme, rosemary, or parsley.
seasonings; sea salt, black pepper, and cumin.
Pre-heat the oven to 400 degrees F. Prepare four sheets of aluminum foil that are about 14 inches in length. Layer the asparagus spears in the middle of each piece of foil after dividing them into four equal sections.
Combine the garlic and oil in a small bowl and mix to combine. After seasoning with salt and pepper, drizzle one teaspoon of oil over the asparagus and then sprinkle with the portion.
After giving the salmon a quick rinse and allowing any excess water to drip off, season the underside of each fillet with some salt and pepper. Asparagus should be layered on top of the fillets.
Sprinkle some salt and pepper on top of each salmon fillet, then drizzle each fillet with one teaspoon of the olive oil mixture that has been mixed with garlic.
To garnish each one, use about two sprigs of dill and two slices of lemon; if you are using fresh thyme or rosemary, use approximately three-quarters of a teaspoon per person; if you are using parsley, use approximately one and one-half teaspoons.
After folding the top and bottom edges of the foil, wrap the sides of the foil inward over the salmon to cover it.
You need to arrange the pouches made of foil in a single layer on a baking sheet.
Cook in an oven that has been warmed until the salmon is completely cooked through, approximately 20 to 30 minutes. Unwrap and serve at a warm temperature.
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