Ingredients — 2 servings
For the salmon & asparagus:
- 2 salmon fillets, about 150–180 g (5–6 oz) each
- 300–350 g fresh asparagus, trimmed
- 4–5 cloves garlic, finely minced
- 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- 1 tsp dried parsley or 1 tbsp fresh parsley, chopped
- ½ tsp paprika
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- ½ tsp salt, or to taste
- Lemon wedges, for serving
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 200°C / 400°F.
- Prepare the foil:
Tear off 2 large sheets of aluminum foil. Place them on a baking tray and lightly brush with olive oil. - Season the asparagus:
Place the trimmed asparagus in the center of each foil sheet. Drizzle with a little olive oil and season with salt, black pepper, and Italian seasoning. - Prepare the garlic butter:
In a small bowl, combine the melted butter, minced garlic, lemon juice, lemon zest, paprika, and parsley. - Add the salmon:
Place one salmon fillet next to the asparagus in each foil packet. Season the salmon with salt and black pepper. - Add the garlic butter:
Spoon the garlic-butter mixture generously over the salmon and asparagus. - Seal the packets:
Fold the foil over the salmon and asparagus and seal the edges tightly, leaving a little room inside for steam. - Bake:
Bake for 15–20 minutes, depending on the thickness of the salmon. The salmon should flake easily with a fork and reach 63°C / 145°F internally. - Optional browning:
Carefully open the foil and broil for 1–2 minutes for a lightly browned top. - Serve:
Garnish with fresh parsley and lemon wedges. Spoon the buttery garlic juices from the packet over the salmon and asparagus.
💪 Approximate nutrition per serving
- Protein: 40–45 g
- Calories: 450–520 kcal
- Carbohydrates: 8–12 g
- Fat: 28–32 g
- Fiber: 4–5 g
High-protein tip: For an even higher-protein meal, serve with a side of Greek yogurt–based garlic sauce or add a small portion of cottage cheese on the side.
