Recipe
Salmon & Asparagus in Foil
Tender salmon and crisp asparagus bake together in sealed foil parcels with lemon, dill and olive oil for a quick, clean-tasting supper with almost no washing up.
Ingredients
Method
10 mins prep25 mins cook35 mins total
Heat the oven to 200°C (180°C fan). Trim the woody ends from the asparagus and pat the salmon dry.
Place two large sheets of foil on a baking tray. Divide the asparagus between them, leaving room for the salmon.
Season the salmon with the salt and black pepper, then place one fillet on each bed of asparagus.
Top the salmon with the lemon slices and dill, then drizzle with the olive oil.
Fold the foil over each portion and crimp the edges tightly to seal the parcels.
Bake for 20–25 minutes, until the salmon flakes easily and the asparagus is tender.
Open the parcels carefully to release the steam, then spoon the lemony juices over the salmon and serve.
Notes
Use salmon fillets of a similar thickness so they finish cooking at the same time. Open the packets carefully because the trapped steam is very hot.
About this recipe
Salmon and asparagus make an easy oven supper when they are cooked together in foil. The enclosed parcel holds in steam, keeping the fish moist while the asparagus softens without losing its fresh flavour.
Lemon, dill and olive oil bring a bright finish, and the sealed packets make serving simple. Open them carefully at the table or slide the contents onto warm plates with the juices spooned over the top.
