Oven Baked Salmon in Foil with Asparagus and Cherry Tomatoes Recipe
This Oven Baked Salmon in Foil recipe is a simple, healthy, and flavorful meal perfect for a quick weeknight dinner or a special occasion. The salmon fillets are seasoned with a zesty lemon and garlic marinade, then baked alongside fresh asparagus and cherry tomatoes, all wrapped in foil to lock in moisture and flavors. The result is tender, juicy salmon with perfectly cooked vegetables that require minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon and Vegetables
- 4 salmon fillets (about 1 to 1.5 lb / 450 to 700 g)
- 1 lb / 450 g asparagus, trimmed
- 1 1/2 cups / 225 g cherry tomatoes, halved
Seasoning and Marinade
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 4 tbsp olive oil
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking your salmon and vegetables.
- Prepare Marinade: In a small mixing bowl, combine olive oil, fresh lemon juice, lemon zest, minced garlic, salt, black pepper, and red pepper flakes. Whisk well to create a flavorful marinade.
- Prepare Vegetables: Trim the tough ends off the asparagus and halve the cherry tomatoes. Set aside.
- Assemble Foil Packets: Cut four large pieces of aluminum foil, large enough to fold into packets around the salmon and vegetables. Place one salmon fillet on each piece of foil. Arrange asparagus and cherry tomatoes around the salmon.
- Add Marinade and Parsley: Spoon the prepared marinade evenly over the salmon and vegetables in each foil packet. Sprinkle chopped fresh parsley on top for added freshness and flavor.
- Seal the Foil Packets: Fold the aluminum foil over the salmon and vegetables and seal the edges tightly to create a packet. Make sure it is well sealed to trap steam inside while baking.
- Bake the Packets: Place the foil packets on a baking sheet and bake in the preheated oven for 18-22 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
- Serve: Carefully open the foil packets to avoid steam burns. Serve the salmon and vegetables directly from the foil or transfer to plates garnished with additional fresh parsley or a lemon wedge if desired.
Notes
- Use fresh, high-quality salmon fillets for the best flavor and texture.
- You can substitute asparagus with green beans or zucchini for variety.
- Adjust red pepper flakes according to your spice tolerance.
- This dish pairs well with rice, quinoa, or a crisp green salad.
- Leftover cooked salmon can be stored in an airtight container in the refrigerator for up to 2 days.
