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This Lemon Salmon with Asparagus is the kind of easy, flavor-packed dinner that makes you feel like a pro chef without the fuss. Juicy salmon fillets bake or grill beautifully with tender asparagus, all drenched in a buttery lemon parmesan sauce that’s out of this world. It’s fresh, zesty, and perfect for anyone looking for a simple yet impressive salmon and asparagus meal.
The best part? You can make this salmon asparagus recipe in foil packs for easy cleanup—whether you pop them in the oven or toss them on the grill. Bright lemon, creamy parmesan, and flaky salmon come together for a dinner that’s equal parts healthy and satisfying.
Table of Contents
What Makes This Recipe So Good
There’s something special about how simple ingredients can create such big flavor. Fresh salmon and crisp asparagus soak up all that buttery lemon goodness, turning into a meal that feels restaurant-quality with hardly any effort. The parmesan adds a subtle richness that melts into the sauce, giving every bite that irresistible savory edge.
This Lemon Salmon with Asparagus is also a dream for busy nights because it’s fast, healthy, and cooks in one foil pack for easy cleanup. Whether baked or grilled, the salmon stays juicy, the asparagus tender, and the whole kitchen smells incredible. It’s the kind of salmon asparagus recipe that never fails to impress no matter how often you make it.
What Goes Into Lemon Salmon With Asparagus
Fresh, simple ingredients make this Lemon Salmon with Asparagus burst with flavor. The lemon, butter, and parmesan come together for a quick and satisfying meal.
- Salmon Fillets: Choose fresh, thick fillets for the best texture. Whether you leave the skin on or off, the salmon stays moist and flaky.
- Asparagus Spears: Trim the woody ends and let them roast alongside the salmon for a crisp-tender bite that soaks up all that lemon butter.
- Lemon Juice: Freshly squeezed lemon juice gives the dish its signature brightness and balances the richness of the butter and cheese.
- Parmesan Cheese: A sprinkle of freshly grated parmesan melts into the foil packs, creating a golden, savory crust that makes this salmon asparagus recipe irresistible.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Lemon Salmon With Asparagus
- Preheat The Oven Or Grill: Set your oven to 200°C (400°F) or preheat your barbecue to medium-high heat so it’s ready for the foil.
- Prepare The Foil: Tear four large sheets of heavy-duty foil, each about 12×18 inches, and lay them flat on your counter.
- Arrange The Salmon And Asparagus: Place a salmon fillet in the center of each foil piece and divide the asparagus evenly, laying it beside the salmon.
- Mix The Lemon Butter Sauce: In a small bowl, whisk together the melted butter, lemon juice, garlic, and parsley until smooth and fragrant.
- Add Seasonings: Spoon the lemon butter mixture over the salmon and asparagus, then sprinkle each with salt, pepper, and parmesan cheese.
- Seal The Foil Packs: Fold the sides of the foil over the salmon and asparagus, pressing the edges together tightly to lock in all the buttery goodness.
- Cook To Perfection: Bake the foil packs for about 15 minutes in the oven or grill for 15–20 minutes until the salmon is tender and flakes easily with a fork.
- Crisp And Serve: For a golden top, open the foil and broil for 1–2 minutes. Finish with fresh lemon wedges and a sprinkle of parsley before serving.
A light, citrusy main like Lemon Salmon with Asparagus pairs beautifully with something creamy or hearty on the side. Try it with Crispy Garlic Butter Parmesan Smashed Potatoes for a comforting crunch that soaks up every bit of that lemon butter sauce. If you want something more refreshing, Cilantro Lime Cauliflower Rice adds a zesty, herby balance that keeps the meal light and flavorful.
And for a cozy touch, serve it alongside Creamy Pumpkin and Spinach Soup with Crispy Bacon. The warmth of the soup complements the bright lemony salmon, rounding out the meal with comfort and elegance in every bite.
Tips For Making Lemon Salmon With Asparagus
- Use fresh salmon fillets whenever possible for the best flavor and texture. Frozen works too, just make sure it’s fully thawed before cooking.
- Don’t skip the foil packs — they lock in steam and flavor while making cleanup effortless.
- For extra crisp edges, open the foil and broil the tops for a minute or two before serving.
- Choose thinner asparagus spears so they cook evenly with the salmon.
- A sprinkle of fresh parsley or extra parmesan before serving makes the dish feel restaurant-worthy.
Recipe FAQ’s
Yes, frozen salmon works perfectly. Just thaw it completely and pat it dry before seasoning so it cooks evenly and absorbs the lemon butter sauce.
Absolutely. Try green beans, broccoli florets, or zucchini slices. Just make sure they’re cut evenly so they cook at the same rate as the salmon.
Use heavy-duty foil or double-layer regular foil for extra strength. This keeps the sauce sealed inside and prevents any messy leaks.
WATCH HOW WE MAKE Lemon Parmesan Salmon & Asparagus Foil Packs RIGHT HERE
Lemon Parmesan Salmon & Asparagus Foil Packs
Ingredients
- 4 salmon fillets skin on or off
- 1 pound asparagus spears wood ends trimmed
- 1/3 cup butter melted
- 1/3 cup lemon juice or juice of 1/2 a lemon
- 1 tablespoon garlic minced, or 4 large cloves garlic, minced
- 2 teaspoons fresh parsley finely chopped, or dried parsley
- 1 pinch salt to season
- 1 pinch pepper to season
- 2/3 cup parmesan cheese fresh grated
EXTRA TO SERVE:
- 1 pinch parsley to garnish
- 2 lemon wedges
Instructions
- Preheat oven or barbecue (grill) following instructions below.
- Place each salmon fillet in the centre of one 12×18-inch heavy-duty aluminium 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.
For The Grill:
- Grill, covered on medium high heat for 15-20 minutes, or until cooked to desired doneness.OPTIONAL: For a crispy top, broil for 1-2 minutes extra until Cheese is golden.
- Serve with fresh lemon wedges and garnish with extra parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Lovely. Made with fresh, line caught, wild Scottish salmon.
I can’t fault this recipe.
Ewen, wow—that Scottish salmon must’ve made it extra special! So glad you enjoyed the recipe. Xx