Lemon Parmesan Salmon & Asparagus Foil Packs

I need to eat more fish. And salmon is one of my favorites. I found some frozen on sale and figured I might as well give this recipe a try.

I didn't do packets, just stuck it on a sheet pan covered foil.

This recipe also solidified what I've thought all along...cheese does not belong with fish. When I make this again, and I will, I'd keep the Parmesan to the asparagus.


Lemon Parmesan Salmon & Asparagus Foil Packs
Recipe from CafeDelites
Serves 4

Photo from CafeDelites.
She takes the best photos.

4 salmon fillets, skin on or off
1 pound (500 g) asparagus spears, wood ends trimmed
1/3 cup butter, melted
1/3 cup lemon juice, (or juice of 1/2 a lemon)
1 tablespoon minced garlic, (or 4 large cloves garlic, minced)
2 teaspoons fresh parsley, finely chopped (or dried parsley)
Salt and pepper, to season
2/3 cup fresh grated Parmesan cheese


Preheat oven or barbecue (grill) following instructions below.

Place each salmon fillet in the center of one 12x18-inch heavy-duty aluminum foil piece. Divide the asparagus into 4 equal portions and arrange next to the salmon on each foil piece.

In a small bowl, mix together the melted butter, lemon juice, garlic and parsley. Pour the garlic/butter mixture evenly over each piece of salmon and asparagus; season with salt and pepper to taste, and top each pack with the Parmesan cheese (about 2-3 tablespoons per pack).

Tent with foil, tightly sealing the edges to prevent the butter being leaked, to create a foil packet.

For The Oven:

Bake in preheated oven to 200°C | 400°F for 15 minutes, or until cooked to desired doneness.

For a crispy top, broil for 1-2 minutes extra until Cheese is golden.