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This lemon dill salmon with asparagus brings together flaky, tender salmon baked in foil packets with bright lemon and fresh dill for a vibrant, healthy meal. The asparagus adds a crisp, earthy contrast that makes the dish feel fresh yet incredibly satisfying.
This was one of my go-to weeknight dinners when I needed something fast but still special. It never fails to impress guests and always feels fresh and bright on the plate.
Ingredients You Need
- Four salmon fillets: about six ounces each, choose wild or farmed depending on your preference for flavor and sustainability
- One bunch of asparagus: trimmed to remove woody ends, for that tender yet crisp bite
- Two tablespoons olive oil: to keep the fish moist and bring out the richness of the salmon
- Juice and zest of one lemon: for bright citrus flavor, use unwaxed lemons for the best zest
- Two tablespoons fresh dill: chopped finely to release aromatic oils, avoid dried if possible
- Two garlic cloves: minced for subtle pungency and depth
- Salt and black pepper: to taste to enhance and balance all the fresh ingredients
Detailed Cooking Directions
- Build The Foil Packets:
- Lay out four large squares of foil to create a secure parcel that will trap steam and infuse the salmon with flavor. This method locks in moisture which keeps the salmon juicy.
- Arrange The Asparagus:
- Place a generous portion of trimmed asparagus in the center of each foil sheet. Drizzle lightly with olive oil and season with salt and pepper. This gives the asparagus flavor and prevents it from drying out.
- Add The Salmon:
- Place one salmon fillet atop the asparagus bed on each foil. The fish cooks gently from the bottom up adding extra flavor to the tender stalks beneath.
- Prepare The Lemon Dill Mixture:
- In a small bowl combine remaining olive oil, lemon juice, lemon zest, fresh chopped dill, and minced garlic. This vibrant sauce is spooned over the salmon to add brightness and aromatic freshness.
- Seal And Bake:
- Fold over the foil edges to create tight packets ensuring no steam escapes. Place the packets on a baking sheet and bake in a preheated oven at 400 degrees Fahrenheit for 15 to 18 minutes. The salmon will flake easily when done.
- Serve Warm:
- Carefully open the packets to release the steam. Serve immediately with extra lemon wedges or a sprinkle of fresh herbs if desired to enhance the presentation and taste.
This dish reminds me of a summer evening cookout where the smoky lemon fragrance filled the air and everyone wanted seconds.
Smart Storage Tips
Store any leftovers in airtight containers in the refrigerator and enjoy within two days for the best freshness
Ingredient Variations
Swap asparagus for green beans or broccolini for a similar crunch and flavor profile
Perfect Pairing Ideas
Serve this salmon alongside a light quinoa salad or a simple cucumber and tomato salad for a crisp contrast
This lemon dill salmon with asparagus is one of those effortless recipes that feels special every time. Its fresh flavors, quick preparation, and beautiful presentation make it a reliable favorite whether cooking for family or guests. Keep this one in your weeknight rotation and savor the bright and healthy comfort it brings.
Frequently Asked Questions
- → What type of salmon works best for this dish?
Choose fresh, skinless salmon fillets, such as Atlantic or sockeye, for a firm texture that holds up well when baked in foil packets.
- → Can I prepare the foil packets in advance?
Yes, you can assemble the packets ahead and refrigerate them for a few hours before baking, which helps flavors meld and saves time.
- → How do I know when the salmon is fully cooked?
The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C). Cooking times may vary slightly depending on fillet thickness.
- → Can I use other herbs besides dill?
Fresh parsley, thyme, or tarragon can provide a similar fresh herbal note if dill is unavailable or you want to try a different flavor.
- → Is it necessary to use foil packets when baking?
The foil packets trap steam and juices, keeping salmon moist and tender while evenly cooking the asparagus alongside.