Best 2 Asparagus Salmon Foil Packs Recipes

**Unveil a Culinary Symphony of Asparagus and Salmon: A Journey Through Flavorful Foil Packs**

Prepare to tantalize your taste buds with a culinary masterpiece that harmonizes the delicate flavors of asparagus and succulent salmon, all nestled within a protective embrace of aluminum foil. This extraordinary dish promises a symphony of flavors, textures, and aromas that will leave you craving for more.

Our culinary adventure begins with a selection of fresh, vibrant asparagus spears, their emerald green hues hinting at their crispness and subtle sweetness. These spears are carefully paired with succulent salmon fillets, their rich, oily flesh promising a melt-in-your-mouth experience. A medley of zesty lemon slices, aromatic garlic cloves, and fragrant herbs such as dill and thyme add layers of complexity and depth to this culinary masterpiece.

To elevate the flavors even further, a drizzle of olive oil, a sprinkle of salt and pepper, and a touch of white wine are added to the foil packs, creating a flavorful broth that infuses every bite with its tantalizing essence. The magic of the sealed foil packs allows all these ingredients to mingle and dance together, resulting in a harmonious blend of flavors that will delight your senses.

As you unwrap each foil packet, a rush of enticing aromas fills the air, promising a culinary journey beyond compare. The asparagus spears emerge tender yet still retaining a satisfying crunch, while the salmon flakes effortlessly, revealing its perfectly cooked interior. The tangy lemon and savory herbs impart a refreshing brightness that cuts through the richness of the salmon, while the olive oil and white wine contribute a lusciousness that makes every bite a moment of pure indulgence.

This exquisite dish is not only a feast for the senses but also a testament to the culinary prowess of the home cook. With its ease of preparation and symphony of flavors, it is sure to become a staple in your recipe repertoire. So embark on this culinary adventure and discover the magic of asparagus and salmon foil packs, a dish that will leave you and your loved ones craving for more.

Here are our top 2 tried and tested recipes!

POACHED SALMON WITH ASPARAGUS

Poached salmon with asparagus image

It is so much easier to remove the skin from the salmon while it is still warm - otherwise it will stick firmly to the salmon.

Provided by Mary Berry

Categories Main course

Yield Serves 8

Number Of Ingredients 14

Ingredients

1kg/2lb 4oz side of salmon
small bunch dill
50ml/2fl oz dry white wine
1 lemon, juice only
salt and freshly ground black pepper
20 asparagus tips
100g/3½oz cooked shelled brown shrimps
pink radishes or pink micro herbs
½ banana shallot, finely diced
2 tsp Dijon mustard
3 tbsp white wine vinegar
150ml/5fl oz light olive oil
1 tsp caster sugar
bunch fresh dill, chopped

Steps:

Preheat the oven to 180C/160C Fan/Gas 4.
Lightly butter a large sheet of kitchen foil big enough to wrap the salmon.
Put a few sprigs of dill to one side of the foil. Season the foil and place the salmon on top, skin-side up. Pour over the white wine and lemon juice. Fold the foil over the fish to make a parcel, sealing the edges at the side.
Lift into a large roasting tin and bake for about 25 minutes, or until just cooked, pale pink and matte. Leave to rest for 10 minutes, then carefully remove the skin and scrape off any grey fat.
To make the garnish, blanch the asparagus in a pan of boiling water for 3 minutes. Drain and refresh under cold water. Cut into small pieces.
To make the dressing, mix all of the dressing ingredients together in a jug.
Using two fish slices, transfer the salmon onto a serving platter. Arrange the asparagus along the length of the fish, scatter the shrimps over the top and spoon over some of the dressing. Garnish with slices of radish or micro herbs.
Serve with the remaining dressing in a jug.

ROSEMARY SALMON AND VEGGIES

Rosemary Salmon and Veggies image

My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. -Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds salmon fillets, cut into 4 portions
2 tablespoons melted coconut oil or olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1 garlic clove, minced
1/2 teaspoon salt
1 pound fresh asparagus, trimmed
1 medium sweet red pepper, cut into 1-inch pieces
1/4 teaspoon pepper
Lemon wedges

Steps:

Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 357 calories, Fat 23g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 388mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

Tips:

Choose fresh and firm asparagus. Look for stalks that are bright green and have tightly closed tips. Avoid asparagus that is wilted or has brown or yellow spots.
Trim the asparagus. Cut off the woody ends of the asparagus, about 1 inch from the bottom. You can also peel the asparagus if desired, but this is not necessary.
Use a variety of vegetables. In addition to asparagus, you can also add other vegetables to your foil packs, such as broccoli, carrots, zucchini, or potatoes. Simply cut the vegetables into bite-sized pieces.
Season the salmon and vegetables. Before wrapping the foil packs, season the salmon and vegetables with salt, pepper, and your favorite herbs and spices. This will help to enhance the flavor of the dish.
Use a good quality olive oil. Olive oil will help to keep the salmon and vegetables moist and flavorful. If you don't have olive oil, you can use another type of cooking oil, such as canola oil or vegetable oil.
Wrap the foil packs tightly. Make sure to wrap the foil packs tightly so that the steam can't escape. This will help to cook the salmon and vegetables evenly.
Cook the foil packs over medium heat. Cook the foil packs over medium heat for about 15-20 minutes, or until the salmon is cooked through. You can check the salmon by inserting a fork into the center. If the fork comes out clean, the salmon is done.

Conclusion:

Asparagus salmon foil packs are a quick and easy meal that is perfect for a busy weeknight. They are also a healthy and delicious way to get your daily dose of vegetables. With a variety of flavor combinations to choose from, there is sure to be a recipe that everyone will enjoy.