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

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.
Course Easy Mid Week Meal
Cuisine British
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 316kcal
Author Jacqueline Bellefontaine


  • 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


  • 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 .



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


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