Lemon Parmesan Salmon & Asparagus Foil Packs are so easy to make, and are packed with flavour!
Extremely versatile, they can be baked OR grilled right on your barbecue! Low carb readers have been asking me to remake this Crispy Parmesan Salmon without the bread crumb topping to reduce the carb count, and let me just say this was a PLEASURE for me to make AND taste test over and over and over again. Lemon Parmesan Salmon & Asparagus Foil Packs FOR THE WIN!
SALMON RECIPE
There’s something about a buttery, garlicky, herb mixture being poured onto a fresh, wild caught salmon fillet. To get the measurements right, however, is a whole different story. If too much lemon goes in? Bitterness overload. Too much butter? Oily overload. Too much salt? Be careful of this one. Too much garlic? (Wait…WHAT is too much garlic, even?)
HOW TO MAKE FOIL PACKETS
Freshly grated parmesan cheese goes over the top, gets baked in a foil packet to keep all of those flavours and juices in the salmon WHILE being soaked and cooked right into asparagus for a complete meal; in less than 30 minutes!
Salmon & Asparagus Foil Packs
With this salmon during testing, I found that we did not like the flavour of packaged, powdered parmesan cheese. You know the one you can find in a can? Yeah….no. It seemed to ruin the natural flavour of salmon. Freshly grated however, is a different thing all together. Whether you shave it on with a vegetable peeler, or grate it, you will get the very best of flavour using FRESH PARMESAN CHEESE!
Also, if you don’t like asparagus, you can easily pair this with zucchini or green beans!
If you try it, PLEASE let me know if you love it more than we did!
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 (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
EXTRA TO SERVE:
- Parsley to garnish
- Lemon wedges
Instructions
- Preheat oven or barbecue (grill) following instructions below.
- Place each salmon fillet in the centre of one 12x18-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.
Marlo says
July 5, 2018 atHow did you get it to brown on top?
Karina says
July 6, 2018 atFor a crispy top you can broil it for 1-2 minutes extra or until the cheese is golden. Hope that helps and you enjoy it!!
Aini says
May 30, 2018 atMade it today for Dinner and I must say turned out Amazing! Kids loved it!!! ?
Karina says
May 30, 2018 atYAY! That is a success! I am so glad that your kiddos loved it! Thank you so much for sharing!
Tanya Matthews says
March 30, 2018 atAbsolutely stoked with the result. Delicious Good Friday dinner. The salmon & asparagus were cooked to perfection. Winner dinner!!
Karina says
April 1, 2018 atThat is so great to hear! I am so glad that you choose this recipe! Yum! Thanks so much for sharing!
Sheri says
February 12, 2018 atRecipe sounds great but was wondering about using a boneless skinless chicken breast instead of salmon. Any idea how long I would need cook to make sure chicken is done?
Karina says
February 12, 2018 atMMM! Great idea with the chicken substitute. I haven’t tried it with chicken before but it would cook a little longer and would need to be at a temperature around 180*. Let me know what you think of the chicken!
Diane says
January 14, 2018 atCould I use tuna instead? I really don’t care for salmon.
Adriana says
January 10, 2018 atExcellent! My husband loved it and couldn’t stop smiling while he was eating it. I made it with the asparagus but also added some broccoli. Will make it again.
John says
January 10, 2018 atHi there,
On your recipe “lemon parmesan salmon & asparagus foil packs”, you state to use ⅓ cup of lemon or ‘juice of ½ a lemon’. That doesn’t seem right. It took the juice of 2 lemons. Here’s hoping that is correct.
Jeff Winett says
August 23, 2017 atI prepared your brainchild recipe last night, after fully assembling the packs earlier in the day. I did not worry about the lemon juice affecting the fish, because it was mixed with the butter. All I can tell you is that there were two VERY happy tummies in Sherman Oaks, California. This dish rocked our worlds, and besides it being made many times to come, you will be thought of each and every time! Thank you for this. I used your oven method versus grilling, and when I opened the packs, every ummmazing drop of juice/broth that formed, went onto our dinner plates.
S. says
August 19, 2017 atSo happy I found this recipe – I’ve made it five times. So delicious! I have also tried it with tilapia and cod, and you’re right about zucchini and green beans – they also turned out great. Perfect, simple recipe which fits delightfullyin my macros (I’m losing weight). Made it last night and my dinner was under 300 cals. – I use a tablespoon of butter per pack. Fantastic!
Christy D Root says
July 22, 2017 atAwesome recipe, husband really enjoyed this.!
Karina says
July 22, 2017 atI’m so happy to hear that Christy!
Rosie says
July 21, 2017 atI just did this recipe tonight and it was absolutley beautiful. I didn’t have parmesan so I had to use finely shredded mozarella. Also, I broiled the open pockets to get that golden color and it worked. I served the salmon with a fresh orzo and watermelon pasta salad. This foil pockets recipes are great!
Marlene says
July 18, 2017 atIt looks delicious, but how did you get it brown on top if it was cooked in the foil?
I love your recipes!
Francine McGinty says
July 17, 2017 atI loved this. I didn’t have Lemmon but I had lime. I have High cholesterol so I used basil infused olive oil. The parsley & fresh basil. Delicious.