Serves: 2–3
⏱ Prep: 10 min | Cook: 18–22 min
🧾 Ingredients (with quantities)
Main
Salmon fillet – 600–700 g (1.3–1.5 lb), skin on or off
Asparagus – 1 bunch (250–300 g), ends trimmed
Lemon – 1 large, sliced into rounds or wedges
Garlic Lemon Butter Sauce
Butter – 4 tbsp (60 g), melted
Olive oil – 1 tbsp
Garlic – 4 cloves, minced
Lemon juice – 2 tbsp (fresh)
Honey or maple syrup – 1 tbsp (optional, balances flavor)
Salt – ¾ tsp
Black pepper – ½ tsp
Paprika – ½ tsp
Chili flakes – ¼ tsp (optional)
Garnish
Fresh parsley – 2 tbsp, chopped
👩🍳 Instructions
Preheat oven
Set to 200°C / 400°F.
Prepare foil
Lay a large sheet of aluminum foil on a baking tray. Lightly oil it.
Arrange veggies
Place asparagus on one side of the foil. Drizzle with a little olive oil and a pinch of salt.
Add salmon
Place salmon in the center. Season with salt, pepper, and paprika.
Make sauce
In a bowl, mix:
Melted butter
Olive oil
Garlic
Lemon juice
Honey (if using)
Chili flakes
Pour & top
Pour sauce over salmon and asparagus.
Place lemon slices on top and around the salmon.
Seal foil
Fold foil loosely to seal, leaving space for steam.
Bake
Bake 18–22 minutes, depending on thickness
Optional: Open foil and broil 2–3 minutes for golden top
Finish
Sprinkle with fresh parsley. Rest 2 minutes before serving.
🍽 Serving Suggestions
Serve with rice, quinoa, or baby potatoes
Great with a side of garlic bread or salad
🔥 Tips
Salmon is done when it flakes easily (internal temp ~63°C / 145°F)
Want extra sauce? Double the butter mixture
Works perfectly on grill too (same foil method)