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!
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?)
PLUS, if that’s not enough, 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!
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!
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Lemon Parmesan Salmon & Asparagus Foil Packs are so easy to make, and are packed with flavour! Baked OR grilled right on your barbecue!
- 4 salmon fillets, skin on or off
- 1 pound | 500 grams 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
- Parsley to garnish
- Lemon wedges
- 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.
- 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.
- 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.
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Karina says
That is so great to hear! I am so glad that you choose this recipe! Yum! Thanks so much for sharing!
Tanya Matthews says
Absolutely stoked with the result. Delicious Good Friday dinner. The salmon & asparagus were cooked to perfection. Winner dinner!!
Karina says
MMM! 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!
Sheri says
Recipe 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?
Diane says
Could I use tuna instead? I really don’t care for salmon.
Adriana says
Excellent! 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
Hi 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
I 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
So 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!
Karina says
I’m so happy to hear that Christy!
Christy D Root says
Awesome recipe, husband really enjoyed this.!
Rosie says
I 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
It 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
I 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.