Best 2 Salmon And Asparagus In Foil Recipes

Indulge in a culinary journey with our tantalizing Salmon and Asparagus in Foil recipes, a harmonious blend of flavors and textures that will delight your taste buds. Embark on a culinary adventure with our three unique recipes, each offering a distinct twist on this classic dish.

1. **Classic Salmon and Asparagus in Foil:** Experience the timeless flavors of this traditional recipe, where succulent salmon fillets and crisp asparagus spears are enveloped in a flavorful marinade, creating a moist and tender fish with a burst of vibrant colors and garden-fresh taste.

2. **Lemon-Herb Salmon and Asparagus in Foil:** Awaken your senses with a zesty twist on the classic. This recipe infuses the salmon and asparagus with a vibrant blend of lemon, herbs, and garlic, resulting in a dish that is both refreshing and aromatic. The bright citrus notes perfectly complement the richness of the salmon, while the herbs add a touch of earthy elegance.

3. **Spicy Harissa Salmon and Asparagus in Foil:** Embark on a culinary adventure with this bold and flavorful recipe. A fiery harissa paste, combined with a medley of spices, transforms the salmon and asparagus into a tantalizing treat. The spicy kick awakens your palate, while the succulent fish and tender asparagus provide a delightful contrast.

Here are our top 2 tried and tested recipes!

SALMON AND ASPARAGUS IN FOIL

Salmon and Asparagus in Foil image

This is a quick and easy dinner. Pop the packets into the oven while you set the table and in 15-minutes you have a nutritious dish with virtually no clean up. Serve this with a rice or couscous dish and extra lemon on the side. This recipe was found at another web site.

Provided by PaulaG

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 sheets aluminum foil, wrap (12-inch by 18-inch)
4 (5 ounce) salmon fillets
1 lb asparagus
1 fresh lemon
fresh ground black pepper
seasoning salt
lemon wedge (to garnish)

Steps:

Preheat oven to 450 degrees.
Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions.
Spray the center of each foil sheet with non-stick cooking spray.
Place one salmon fillet in the center of each sheet, top with a serving of the asparagus and drizzle with lemon juice.
Sprinkle with fresh ground pepper and salt or seasoning blend as desired.
Bring up the sides of foil and fold top over twice.
Seal ends, leaving room for air to circulate inside the packet.
Place packets on a cookie sheet and cook in oven for 15 to 18 minutes or until salmon is opaque.
Serve with lemon wedges on the side.
Please use caution when opening the foil packs, as the steam is very hot.

BROILED SALMON AND ASPARAGUS WITH HERBS

Broiled Salmon and Asparagus With Herbs image

Many people fear the broiler because they don't know how to use it, or they're worried they'll overdo it and end up with a scorched dinner. But when used properly, it's a useful tool ideal for crisping chicken skin, charring vegetables and melting cheese. Broiling is also a great method for perfectly cooking salmon: It yields a deeply browned crust and a tender center that isn't overcooked. All broilers are different, and knowing the strength of yours and being aware of any uneven "hot spots" help maximize the efficiency of it. (As your dish cooks, look to see if it's cooking evenly across the surface, which will tell you if you need to move things around.) In this recipe, soy-and-mustard-coated salmon and asparagus cook under the broiler, and are topped with an herb salad for a hit of brightness, freshness and acidity.

Provided by Yasmin Fahr

Categories dinner, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 bunch cilantro, leaves and tender stems, roughly chopped
1 bunch parsley, leaves and tender stems, roughly chopped
1 small bunch mint or dill, leaves picked, roughly chopped
4 scallions, light green and white parts, sliced
1/4 to ½ teaspoon red-pepper flakes, according to taste
3 tablespoons lemon juice, plus more as needed
3 tablespoons olive oil, plus more as needed
Salt and black pepper
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 large bunch asparagus, woody ends trimmed
4 (4- to 6-ounce) salmon fillets, at least ¾-inch thick

Steps:

In a medium serving bowl, toss together the herbs, scallions, red-pepper flakes, lemon juice and 2 tablespoons of olive oil, and season to taste with salt and pepper. Season with more lemon or oil as needed until the leaves look glossy. Set aside.
Heat the broiler with a rack 6 inches from the heat source.
In a small bowl, mix the soy sauce and mustard until smooth. Add the asparagus to a large sheet pan, toss with the remaining 1 tablespoon of oil, then season well with salt and pepper. Move the asparagus to the sides, and place the salmon skin side down in the center. Season the salmon with salt and pepper, brush the tops and sides with the soy mixture, then toss the asparagus in the rest of the soy mixture. (Use a paper towel to wipe off excess soy on the sheet pan, as it will smoke.)
Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium rare, and 8 to 10 minutes for medium, depending on the strength of your broiler and the thickness of the salmon. (Reduce cooking time by 1 to 2 minutes for thinner fillets.) If it looks like it's browning too quickly or smoking excessively, move to a lower rack to finish cooking. Top the salmon and asparagus with the herb salad or serve on the side with a final round of pepper.

Tips:

Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your dish. Look for salmon that is firm and has a bright pink color. Asparagus should be green and crisp.
Use a variety of herbs and spices to flavor your salmon and asparagus. This will help to create a complex and flavorful dish. Some good options include lemon, dill, garlic, and pepper.
Don't overcook the salmon. Salmon is a delicate fish, and it can easily become dry and overcooked. Cook it just until it is cooked through, about 10 minutes per inch of thickness.
Serve the salmon and asparagus immediately. This dish is best enjoyed fresh out of the oven. You can garnish it with fresh herbs or a squeeze of lemon juice before serving.

Conclusion:

Salmon and asparagus in foil is a simple but delicious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can create a restaurant-quality meal that your family and friends will love.

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