Salmon, asparagus, lemon, garlic, and butter come together in this bright and buttery baked foil packet dinner. One pan. No mess.
I wasn’t planning on making baked salmon with asparagus, lemon, garlic and butter sauce that day. Honestly, I had planned on cereal. It had been a week. You know the kind—laundry still in the dryer from Tuesday, emails untouched, and the asparagus I swore I’d use… staring at me in judgment from the veggie drawer.
But then I found a lone salmon fillet in the freezer and thought, “Fine. Let’s do something slightly grown-up.”
I threw together some lemon juice, garlic, a pat of butter, and hot sauce because why not—and I wrapped everything in foil like a kid crafting a spaceship. Thirty minutes later, I was eating what tasted like something from a fancy restaurant, in my socks, leaning over the sink.
And I’ve been making this ever since.
Why You’ll Love This Baked Salmon with Asparagus, Lemon, Garlic and Butter Sauce Recipe?
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It’s one-pan magic. Actually, it’s one foil packet, which is even better. Fewer dishes, less effort.
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It’s healthy… but not in a sad salad way. The baked salmon is buttery, the asparagus has bite, and the lemon-garlic combo just wakes everything up.
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It works for everything. Weeknight dinners? Date night at home? Post-gym meal when you want to feel like a functioning adult? Check, check, check.
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And most importantly? It tastes like you put in way more effort than you did.
Ingredient Notes:
Okay, here’s the breakdown of what’s going into this baked salmon with asparagus, lemon, garlic and butter sauce situation:
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Salmon fillets: I use skinless center-cut pieces, but honestly? Whatever you’ve got works. Fresh, frozen, wild, farmed—I’ve used them all.
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Asparagus: Medium-thick stalks hold up well in the oven. I trim off the woody bottoms, usually with a dramatic snap like I’m in a cooking show.
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Lemon juice: Adds brightness and cuts through the richness. Always go fresh if you can—bottled lemon just doesn’t slap the same.
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Garlic: Four cloves. Yes, four. Don’t be scared.
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Butter: The glue that holds the universe (and this sauce) together. Or use ghee if you’re feeling fancy.
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Hot sauce: Optional… but you’ll miss it if it’s not there. A little Sriracha gives the whole dish some lowkey heat.
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Broth: Just a couple of tablespoons, but it keeps everything juicy.
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Fresh herbs: I’ve used parsley, cilantro, even dill once. Whatever’s hanging out in your crisper drawer.
How To Make Baked Salmon with Asparagus, Lemon, Garlic and Butter Sauce?
Step 1: Preheat your oven
Get it hot—425°F. You want the salmon to bake quickly and evenly, not dry out while you scroll TikTok.
Step 2: Mix up your sauce
In a tiny bowl (the one you always forget you own), stir together your broth, lemon juice, and hot sauce. Give it a taste. I usually lick the spoon and whisper “yes” like I’m in a cooking montage.
Step 3: Prep your foil packets
Lay out two big sheets of heavy-duty foil. If you don’t have that, double up regular foil. You want them sturdy enough to hold a meal and your hopes.
Step 4: Assemble like a boss
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Lay down your asparagus, salmon on top. Sprinkle with salt, pepper, garlic. Pour that dreamy sauce over. Then dot it with cubes of butter like you’re decorating a butter birthday cake. Trust me.
Step 5: Wrap it up
Fold the foil into a sealed pouch, leaving a little air inside for steam to work its magic. Don’t flatten it too tight—it’s not a burrito.
Step 6: Bake!
Pop those beauties in the oven for 9 to 12 minutes. That’s it. No flipping. No watching. Just vibes.
Step 7: Open and inhale
Be careful of the steam when you unwrap—it’s hot. Sprinkle with parsley or cilantro and squeeze a little extra lemon over the top if you’re feeling it.
Eat immediately. Marvel at your own genius.
Storage Options:
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Fridge: Wrap tightly and keep for up to 2 days. Reheat gently.
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Freezer: You can freeze it, but I’ll be honest—frozen asparagus gets weird. Eat it fresh if you can.
Variations and Substitutions:
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Different fish: Trout, cod, halibut… all welcome here.
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Different veggies: Try broccolini, green beans, or even zucchini slices.
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No butter? Olive oil totally works. But please, don’t skip the garlic.
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Low heat tolerance? Skip the hot sauce or use just a splash.
What to Serve with Baked Salmon with Asparagus, Lemon, Garlic and Butter Sauce?
Honestly, it’s a meal all on its own. But if you’re setting the table or serving guests:
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Crusty bread: For soaking up that sauce (PLEASE don’t waste it).
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Rice or couscous: Something to catch all the buttery lemony bits.
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White wine: Sauvignon Blanc or Chardonnay if we’re being grownups.
Frequently Asked Questions:
Can I make this ahead of time?
You can prep the foil packets a few hours in advance and store them in the fridge. Bake when ready.
Can I use frozen salmon?
Yes, just thaw it first and pat it dry so the sauce doesn’t get watered down.
Do I have to use hot sauce?
Nope. But I highly recommend it. Even just a little makes the lemon-garlic butter sing.
This Baked Salmon with Asparagus, Lemon, Garlic and Butter Sauce is the kind of meal that feels like you’ve got your life together—even if everything else is a mess. It’s simple, comforting, and secretly impressive. Like the culinary equivalent of wearing sweatpants that look like real pants.
Give it a go next time you want something warm, fast, and kind of fancy without actually trying that hard.
And hey—if you do? Let me know. I’ll be over here with foil in hand, probably making it for the third time this week.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Baked Salmon with Asparagus, Lemon, Garlic and Butter Sauce
Ingredients
- 1 lb 450 grams salmon fillets, divided
- 2 tbsp vegetable broth or chicken broth
- 1 1/2 tbsp fresh lemon juice or to taste
- 1 tbsp of your favorite hot sauce we used Sriracha
- 4 tsp minced garlic 4 cloves
- Salt and fresh ground black pepper to taste
- 3-4 tbsp butter diced into small cubes (or ghee)
- 2 tbsp fresh chopped parsley or cilantro
- 1 lb 450 grams medium-thick asparagus, woody ends trimmed
Instructions
- Preheat Oven: Set your oven to 425ºF (220ºC).
- Prepare Foil: Lay out 2 pieces of heavy-duty aluminum foil on the countertop.
- Mix Sauce: In a small bowl. Combine broth, lemon juice, and hot sauce.
- Season Salmon: Sprinkle salt. And pepper on both sides of the salmon fillets.
- Assemble Packets: Place salmon and asparagus on the foil. Add more salt and pepper if desired. Top with garlic. Then pour the sauce mixture over. Scatter butter cubes on top.
- Wrap Packets: Fold foil over the ingredients. Sealing the edges. But leave space inside. For air to circulate.
- Bake: Place foil packets on a baking sheet. Bake until salmon is cooked through. About 9-12 minutes.
- Serve: Open packets carefully. Drizzle with extra lemon juice. And garnish with parsley or cilantro. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
