Garlic Butter Herb Salmon Foil Packs with Asparagus and Tomatoes Step-by-step instructions

Before you start

Heat the oven to 400°F (200°C). Trim the asparagus by snapping off the woody ends. Halve the cherry tomatoes. Mince the garlic, chop the dill, and slice the butter into thin pats.

Measure the lemon juice, lemon pepper, and sea salt. Tear two large sheets of heavy-duty aluminum foil, each about 12 by 18 inches. Have a baking sheet ready to hold the packets.

Instructions

Assembly

1. 1Prepare the Packets
   Heat the oven to 400°F (200°C). Tear two large sheets of heavy-duty aluminum foil, each about 12 by 18 inches. Lay one sheet on a work surface. Arrange half of the trimmed asparagus in a single layer in the center of the foil. Scatter half of the halved cherry tomatoes over the asparagus. Place one salmon fillet on top of the vegetables. Repeat with the second sheet and the remaining ingredients.
   Look for The vegetables form a bed that lifts the salmon slightly off the foil.
   Tip Make sure the foil is large enough to fold over the salmon with room to spare.
2. 2Season and Top
   Sprinkle each salmon fillet with half of the lemon pepper and half of the sea salt. In a small bowl, stir together the minced garlic, lemon juice, and chopped dill. Spoon this mixture evenly over the two fillets. Place half of the sliced butter on top of each fillet, distributing the slices evenly.
   Look for The butter slices sit on the salmon, ready to melt and baste it as it cooks.
   Tip Minced garlic can be sprinkled directly if preferred, but mixing with lemon juice helps it spread evenly.
3. 3Seal the Packets
   Fold the long edges of the foil together over the salmon, then fold them over again to create a tight seal. Fold the short ends inward, crimping well to form an airtight dome. The packet should be puffed slightly to allow steam to circulate. Place both packets on a baking sheet.
   Look for The packets are sealed tightly with no gaps for steam to escape.
   Tip Double-fold each edge for a secure seal that won't leak during baking.

You'll have two neat foil packets, each with asparagus and tomatoes forming a bed, salmon fillet on top, and a bright layer of garlic, dill, lemon, and butter slices. The edges are folded tightly to create an airtight dome. The packets are ready for the oven.

Baking

4. 4Bake the Packets
   Place the baking sheet with the sealed foil packets in the preheated oven. Bake for 14 minutes, until the salmon is opaque and flakes easily with a fork. The internal temperature of the thickest part of the salmon should read 145°F (63°C) on an instant-read thermometer. The vegetables will be tender and the butter will have melted into a savory sauce.
   Look for The packets puff up slightly as steam builds inside.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Avoid opening the oven too often; the steam does the cooking.

After 14 minutes, the packets have puffed slightly, and you can hear a gentle sizzle. When you open one, a fragrant cloud of garlic and herb steam escapes. The salmon is opaque, flakes easily, and the butter has melted into a golden sauce with the vegetables.

Finishing

5. 5Open and Finish
   Carefully remove the baking sheet from the oven. Let the packets rest for 2 minutes before opening to allow the steam to settle. To open, cut a small slit in the top of each packet with a knife, then fold back the foil, being careful of the hot steam. Squeeze fresh lemon juice over the salmon and vegetables. Use a fork to flake the salmon into large, moist pieces, letting the herb butter sauce coat the fish and vegetables.
   Look for A cloud of garlic-herb steam rises, and the salmon is moist and pink.
   Tip Serve directly from the foil for a rustic presentation, or transfer to plates.

The salmon is lifted onto plates or served directly from the foil, flaked into large, moist pieces. The asparagus is tender, the tomatoes are soft and sweet, and the herb butter sauce glistens over everything. A final squeeze of lemon brightens the dish.

Common mistakes

One common mistake is overfilling the packet, which can prevent a tight seal and cause steam to escape. Keep the vegetables in a single layer and the salmon on top. Another is opening the packet too early; the steam needs time to cook the fish.

Wait until the full 14 minutes have passed. Also, be careful when opening the hot packet — the steam can burn. Always open away from your face. Finally, don't skip the lemon pepper and salt; they season the fish through.

How to tell it’s done

The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C) in the thickest part. The flesh will be opaque and moist, not translucent.

The asparagus should be tender but still have a slight bite, and the cherry tomatoes will have softened and released some juice.

The butter sauce will be bubbling and fragrant. If the salmon needs a bit more time, reseal the packet and return to the oven for 2 to 3 minutes.

• Fish: 145°F (63°C) in the thickest part