If you haven’t tried baking salmon in a foil packet, you’ve been missing out on one of the easiest ways to get flavorful baked salmon that’s NEVER dry! This recipe bakes salmon, asparagus and lemon together for a complete meal in a packet. And for those of you on Weight Watchers, this dinner is 0 Weight Watchers Freestyle Points!
HOW TO BAKE SALMON
Baked salmon is one of the most common common ways to eat fish. But it’s easy for salmon to get dry and overcooked in the oven.
There are a few ways to bake salmon so it retains its natural moisture. You can Cook a Whole Salmon stuffed with aromatic herbs, fruit, and spices. The fish steams itself inside the skin.
You can also coat your salmon in a sauce before cooking, like the pesto in our Easy Salmon Recipe Kids Will Eat.
But the best way to keep your salmon from getting dry is to keep it sealed so the moisture stays in. That’s what we love about these baked salmon asparagus foil packs.
IS ALUMINUM FOIL BAD FOR YOU?
Great question. We use aluminum foil up to once a week in our cooking, and pretty much every day when we are camping. But a lot of people have concerns with aluminum being absorbed by the body.
I am not a scientist or expert by any stretch of the imagination, but I do love researching and reading scientific journals. Here’s what I’ve found on aluminum.
- 2012 study Risk Assessment of Using Aluminum Foil in Food Preparation: This is the study that has people FREAKING OUT about using aluminum foil. The study did show that aluminum can leach into food, depending on temperature, acidity, and other factors. What it didn’t address is how much of that aluminum is absorbed by consumers, and how much of what is absorbed stays in the body.
- 2011 Toxicity Study of Common Aluminum Salts in the Rat: This study states “healthy humans and laboratory rats absorb between 0.06% and 0.4% of ingested Al [aluminum]”. So very little of what leaches into food actually makes it into the body.
- Human Health Risk Assessment for Aluminum: According to the World Health Organization, “Approximately 60, 25, 10, 3 and 1% of the aluminium body burden is in the bone, lung, muscle, liver and brain, respectively.”
So, according to these studies, up to .4% of the minute amounts of aluminum in food is absorbed by the body. Of that .4%, only 1% of it makes it to the brain. What does that mean for cooking with it?
Well everyone should do their own research to decide what they’re comfortable with. For our family, we avoid aluminum in products we use on a daily basis, but are okay with cooking with it a few times a month.
If you don’t want to use aluminum foil, you can use parchment paper instead. Just make sure to fold it really well so that no moisture escapes.
HOW TO COOK BAKED SALMON ASPARAGUS FOIL PACKETS
These baked salmon foil packs are super simple, because you get your veggies and salmon cooked together in a single serve packet.
- Sprinkle 4 salmon fillets with salt, pepper, and garlic powder.
- Place each fillet on a piece of foil and top with 5 stalks of asparagus.
- Squirt some fresh lemon juice over each one, and sprinkle a little more salt on the asparagus.
- Top asparagus with a slice of lemon, and wrap each foil packet tightly.
- Bake on a cookie sheet for 15 minutes at 450 degrees F.
- Immediately unwrap (carefully to avoid steam burns!) and serve.
We keep it really simple with just garlic powder, salt and pepper, and lemon for seasonings. But you could add any flavorings your prefer for baked salmon. Maybe some fresh chopped garlic, a sprig of dill, a pat of butter, or some Cajun seasoning.
PIN TO SAVE BAKED SALMON FOIL PACKETS FOR LATER
SUPPLIES FOR BAKED SALMON FOIL PACKETS
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LOVE THE BAKED SALMON AND WANT MORE FOIL PACKET RECIPES?
- GRILLED BBQ FOIL PACKET CHICKEN
- GRILLED HOT PASTRAMI SANDWICH
- GARLIC SAUSAGE AND ASPARAGUS FOIL PACKS
- SALSA VERDE SALMON IN FOIL
- BUTTERY TOMATO-CAPER CHICKEN PACKETS RECIPE
PRINTABLE RECIPE FOR BAKED SALMON ASPARAGUS FOIL PACKETS
- Preheat oven to 450 degrees F.
- Snap the ends off asparagus spears and divide into 4 equal portions. Make sure to save your ends for Asparagus End Soup.
- Sprinkle the salmon and asparagus with garlic powder, salt, and pepper.
- Place one salmon fillet in the center of each sheet, skin side down.
- Top with a serving of the asparagus and drizzle with a little lemon juice, then top with a thin slice of lemon.
- Bring up the sides of foil and fold the top over, then seal the ends of the foil, leaving room for air to circulate inside the packet.
- Place packets on a cookie sheet and cook in oven for 15 minutes or until salmon is opaque.
- Please use caution when opening the foil packs, as the steam is very hot.
Serving Size:4 Servings
Amount Per Serving: Calories: 194 Saturated Fat: 1g Cholesterol: 62mg Sodium: 634mg Carbohydrates: 7g Fiber: 3g Sugar: 2g Protein: 25g
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.