Description
This Juicy Salmon with Asparagus and Potatoes in Foil is an easy, flavorful one-pan meal perfect for a quick yet impressive dinner. Tender salmon fillets are seasoned and wrapped with fresh asparagus, thinly sliced potatoes, garlic, butter, and fragrant dill, then baked in foil packets to lock in moisture and enhance the natural flavors. The result is a perfectly cooked, juicy salmon with tender vegetables and hints of lemony freshness, making cleanup a breeze.
Ingredients
Scale
Salmon and Seasoning
- 4 salmon fillets (5 to 6 oz each, skin-on preferred)
- 1/2 tsp salt
- 1/4 tsp black pepper (freshly ground for better flavor)
- 4 tbsp butter (unsalted, Kerrygold recommended)
- 4 garlic cloves (minced)
- fresh dill (about 2 tbsp chopped)
- 1 large lemon (cut into wedges)
Vegetables
- 1 bunch asparagus (trimmed to 4-inch pieces)
- 1 lb potatoes (sliced into 1/4-inch rounds)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and allow it to fully heat while you prepare the foil packets.
- Prepare the potatoes: Slice the potatoes into 1/4-inch rounds and lightly season with salt and pepper. Arrange them evenly on large sheets of aluminum foil to form the base layer of your packets.
- Add asparagus and garlic: Place trimmed asparagus pieces on top of the potatoes, then sprinkle the minced garlic evenly over the vegetables.
- Season salmon fillets: Pat salmon fillets dry with paper towels. Season them with salt and freshly ground black pepper. Place one fillet on top of each vegetable portion on the foil.
- Top with butter and dill: Place a tablespoon of butter on each salmon fillet, then sprinkle the chopped fresh dill over all components. Add a lemon wedge on the side inside the foil for extra flavor.
- Seal the foil packets: Fold the aluminum foil over the salmon and vegetables, sealing the edges tightly to create packets. This will trap steam and juice to cook the ingredients evenly.
- Bake the packets: Place the foil packets on a baking sheet and bake in the preheated oven for about 18-20 minutes, or until the salmon is cooked through and the potatoes are tender when pierced with a fork.
- Serve: Carefully open the foil packets (watch for steam), squeeze the lemon over the salmon and vegetables if desired, and serve immediately for a fresh, juicy meal.
Notes
- Skin-on salmon helps the fillet hold together during cooking and adds extra flavor and moisture.
- Make sure the foil packets are sealed tightly to prevent steam from escaping and drying out the food.
- You can swap asparagus for green beans or broccoli if preferred.
- Adjust seasoning and herbs to your taste; fresh thyme or parsley also work well.
- Use a meat thermometer to ensure salmon reaches an internal temperature of 145°F for safe consumption.
- For a crispier potato texture, parboil sliced potatoes for 5 minutes before assembling the packets.
