Description

This Juicy Salmon with Asparagus and Potatoes in Foil recipe is a simple, flavorful, and healthy meal perfect for a quick weeknight dinner or an impressive weekend feast. The salmon fillets are seasoned with fresh garlic, butter, lemon, and dill, then wrapped in foil with tender asparagus and thinly sliced potatoes. Baking everything together in foil locks in moisture and flavor, resulting in perfectly cooked, juicy salmon with tender vegetables.

Ingredients

Scale

Seasonings and Herbs

1/4 tsp black pepper (freshly ground)
1/2 tsp salt
4 garlic cloves (minced)
fresh dill (about 2 tbsp chopped)

Proteins

4 salmon fillets (5 to 6 oz each, skin-on preferred)
4 tbsp butter (unsalted, Kerrygold recommended)

Vegetables

1 bunch asparagus (trimmed to 4-inch pieces)
1 lb potatoes (sliced into 1/4-inch rounds)

Others

1 large lemon (cut into wedges)

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Instructions

Prepare the Vegetables: Wash and trim the asparagus into 4-inch pieces. Slice the potatoes into 1/4-inch rounds to ensure they cook evenly and quickly in the foil packets.
Season the Salmon: Lightly season each salmon fillet on both sides with salt and freshly ground black pepper. Mince the garlic cloves for the butter sauce.
Assemble Foil Packets: Tear four large pieces of aluminum foil, enough to wrap each salmon fillet and vegetables completely. Place the sliced potatoes evenly on the foil as the base, then lay the trimmed asparagus pieces on top.
Add the Salmon & Butter Mixture: Place one salmon fillet on the bed of potatoes and asparagus. Top each fillet with 1 tbsp of butter and sprinkle with minced garlic and chopped fresh dill.
Add Lemon Wedges: Place a few lemon wedges inside each foil packet, either on or around the salmon, to impart fresh citrus flavor while cooking.
Seal and Bake: Wrap the foil packets tightly to prevent steam from escaping. Place them on a baking sheet and bake in a preheated oven at 400°F (200°C) for approximately 20 minutes, or until the salmon flakes easily with a fork and potatoes are tender.
Serve: Carefully open the foil packets to avoid steam burns. Plate the salmon with asparagus and potatoes, garnish with extra fresh dill and lemon wedges if desired, and enjoy immediately.

Notes

Be careful when opening foil packets as hot steam will escape.
You can substitute baby potatoes if preferred; just adjust cooking time accordingly.
Salmon skin crisps up nicely when cooked in foil but can be removed before eating if preferred.
For extra flavor, add a splash of white wine or a sprinkle of paprika before sealing the foil.
This recipe can be prepared ahead by assembling the foil packets and refrigerating before baking.