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Foil roasted salmon and asparagus

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As promised in my post earlier this week, I am addressing the lack of asparagus recipes on the blog.  Just like the Chicken and Asparagus Tray Bake I posted last time, Foil Roasted Salmon and Asparagus, is super quick to prepare and tastes delicious.  Asparagus really does taste best when cooked simply.

two parcels on a baking tray of foil roasted salmon and asparagus by recipe made easy s

FOIL ROASTED SALMON AND ASPARAGUS

Wrapping the fish and asparagus in foil keeps all the flavour in the little parcels. With a little additional flavour from the olive oil,  lemon, thyme and seasoning you have a dish that is bursting with flavour. If you do not have any thyme you could add some chopped chives or parsley instead. Each will give its own, subtly different flavour to the dish.

The parcels make a light meal in themselves but a few boiled potatoes is all that is needed to transform it into a more substantial meal.

two plates of oil roasted salmon and asparagus by recipes made easy

two plates of oil roasted salmon and asparagus by recipes made easy
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5 from 1 vote

Foil Roasted Salmon and Asparagus

Ready and on the table in under 30 minutes, the foil parcel traps all the flavour and goodness of this easy to make dish.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Easy Mid Week Meal
Cuisine: British
Servings: 2
Calories: 316kcal
Author: Jacqueline Bellefontaine

Ingredients

metric - US cups
  • 2 salmon fillets
  • 200 g asparagus
  • 1 lemon
  • 2 tsp olive oil, extra virgin
  • ¼ tsp fresh thyme leaves
  • salt and freshly ground black pepper

Instructions

  • Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
  • Place each salmon fillet in the centre of a square of kitchen foil.
  • Prepare the asparagus. Bend the base of the stem until it breaks to remove the woody part of the stem and discard. Divide into two bundles and place next to the salmon.
  • Thinly slice half the lemon and poke the slices between the asparagus and salmon.
  • Squeeze the juice from the remaining half of the lemon and drizzle over the salmon along with the olive oil.
  • Sprinkle with a few thyme leaves and season with salt and pepper. Fold the foil up to enclose the salmon and asparagus and place on a baking sheet. Roast for 20 minutes. Serve immediately .

Video

Notes

Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.) 

Nutrition

Calories: 316kcal | Carbohydrates: 8g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 77mg | Potassium: 1109mg | Fiber: 3g | Sugar: 3g | Vitamin A: 825IU | Vitamin C: 34.2mg | Calcium: 58mg | Iron: 3.8mg
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About Jacqueline Bellefontaine

Jacqueline has been a cookery writer and food stylist for over 25 years and is a member of the Guild of Food Writers. She is the author of 18 cookbooks and now writes two blogs where she shares the recipes she cooks at home for family and friends, or just for fun. Jacqueline started her food writing career on a weekly magazine and as a result likes to champion good basic home cooking. The daughter of a master baker she is passionate about home baking and is happiest in the kitchen knocking up a batch of buns or baking a loaf of bread. Jacqueline has two grown sons and lives with her husband in Central London.

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Comments

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  1. Dephinah Sirako

    I like your recipe and would like to try it. What can one use instead of the asparagus?

    Reply

    • Jacqueline Bellefontaine

      Green beans would work nicely instead of asparagus and I think courgettes cut into sticks or sliced would also work well. Do let me know if you try them and tell me what you think.

      Reply
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