Garlic Butter Herb Salmon Foil Packs with Asparagus and Tomatoes Tips, FAQ & printable recipe

Tips for success

For the most flavorful result, use fresh dill rather than dried; its bright, anise-like flavor brightens the buttery sauce.

If you don't have lemon pepper, combine 1/4 teaspoon of black pepper with 1/4 teaspoon of lemon zest. The garlic should be minced finely so it distributes evenly; larger chunks may burn slightly on top of the salmon.

The foil packets can be assembled up to 4 hours ahead and kept in the refrigerator. When ready to bake, add 2 to 3 minutes to the cooking time if the packets are cold.

For a golden, caramelized top, you can open the packets for the last 2 minutes and broil briefly, watching carefully to avoid overcooking the fish. Serve with crusty bread to soak up the herb butter sauce.

Variations

• Lemon Herb Butter: Add 1 teaspoon of lemon zest to the butter mixture for a more intense citrus flavor. You can also swap the dill for fresh thyme or rosemary, using the same amount.
• Spicy Kick: Sprinkle 1/4 teaspoon of red pepper flakes over the salmon before sealing the packets. The heat pairs well with the sweet tomatoes and rich butter.
• Vegetable Swap: Replace asparagus with zucchini ribbons or green beans. Cut them into similar sizes so they cook at the same rate. Cherry tomatoes can be left whole if preferred.
• Maple Glaze: Brush the salmon with 1 tablespoon of maple syrup mixed with 1 teaspoon of Dijon mustard before adding the butter. This adds a sweet-savory glaze that caramelizes slightly.

Storage and make-ahead

Fridge

Store leftover salmon and vegetables in an airtight container in the refrigerator for up to 3 days.

Freezer

Cooked foil pack salmon can be frozen for up to 2 months. Cool completely, then transfer to a freezer-safe container.

Reheat

Reheat gently in a 300°F oven for 10-15 minutes, or microwave in 30-second bursts until warmed through. Be careful not to overheat, as the fish can dry out.

Leftover salmon and vegetables can be stored in an airtight container in the refrigerator for up to 3 days. The foil packets should be opened and the contents transferred to a container. Reheat gently in the microwave or in a 300°F oven until warmed through.

The packets can be fully assembled a few hours ahead and refrigerated. This makes them perfect for entertaining or busy weeknights. When ready to cook, simply bake as directed, adding a couple of extra minutes if starting from cold. You can also prep the vegetables and seasonings separately the day before.

Serving ideas

Serve the salmon directly from the foil packets for a rustic, no-fuss presentation. Place each packet on a dinner plate and let everyone open their own — the aromatic steam is part of the experience.

Pair with crusty bread, rice, or quinoa to soak up the garlic butter sauce. A simple green salad or roasted potatoes round out the meal.

For a more elegant plated version, carefully transfer the salmon and vegetables to plates using a spatula, then spoon the remaining sauce over the top.

Garnish with extra fresh dill and a lemon wedge. This recipe is also lovely served family-style, with the packets arranged on a large platter and everyone helping themselves.

Frequently asked questions

Recipe card

Garlic Butter Herb Salmon Foil Packs with Asparagus and Tomatoes

Prep 10 minCook 14 minTotal 24 minServes 2

Ingredients

• 2 salmon fillets (200g each)
• 1 bunch fresh asparagus, trimmed
• 1 cup cherry tomatoes, halved
• 40 g unsalted butter, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh dill
• 1/2 tsp lemon pepper
• 1/2 tsp sea salt
• heavy-duty aluminum foil, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: fish, milk

Estimated nutrition per serving

Calories

430

Protein

35 g

Carbohydrates

10 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.