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Salmon & Asparagus Foil Packs

So fresh and easy to prepare!
Prep Time10 minutes
Cook Time20 minutes
Servings - 4 servings


  • 4 small salmon fillets, about 1/4 lb. each
  • Salt and pepper
  • 4 Tbsp butter
  • 1 Tbsp Italian seasoning
  • 1 tsp minced garlic
  • 1 lemon
  • 1 lb. asparagus spears
  • Side ideas: dinner rolls and/or salad
  • Foil to make the packs


  • Preheat the oven to 400 F. Pull off a piece of foil for each salmon fillet, about 12 long.
  • Let butter soften, then combine with Italian seasoning and garlic. Mix together well, then evenly divide for a dollop in each foil pack.
  • Slice the lemon, making enough slices for 1 into each foil pack.
  • Snap off the ends of the asparagus spears and cut into half or thirds, so they are short enough to fit easily around the salmon in the foil pack.
  • Place each salmon fillet on a piece of foil. Season with salt and pepper. Add dollop of prepared herb-garlic butter, 1 slice of lemon and evenly divide the asparagus spears into each foil pack. Wrap the foil up into packs.
  • Bake at 400 F for 18 to 20 minutes, or until salmon is flaky and cooked through.
  • Optional cooking method: Grill over direct heat for 10 to 12 minutes, or until salmon is cooked through. Cooking time may vary, depending on thickness of the salmon and heat of the grill.
  • Warm the dinner rolls.
  • Prepare the salad.
  • Serve Salmon & Asparagus Foil Packs with dinner rolls and salad.