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Serve the salmon and asparagus directly from the foil packets or transfer to plates. This dish pairs well with steamed rice, quinoa, or crusty bread to soak up the flavorful sauce.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave, covered to retain moisture. Avoid overcooking during reheating to keep the salmon tender.
Variations:
Swap asparagus for green beans or broccolini for a different vegetable twist.
Add a sprinkle of red pepper flakes or smoked paprika to the butter sauce for a spicy kick.
Top with chopped fresh herbs like dill, parsley, or chives before serving for extra freshness.
Use lime juice instead of lemon for a subtle change in citrus flavor.
FAQ:
Q: Can I prepare the packets ahead of time?
A: Yes, you can assemble the foil packets a few hours before baking. Keep them refrigerated until ready to cook, but do not bake ahead, as salmon is best fresh.
Q: What if I don’t have fresh asparagus?
A: Frozen asparagus can be used but may require a slightly longer baking time. Ensure asparagus is thawed and patted dry before assembling.
Q: How do I know when the salmon is done?
A: The salmon should flake easily with a fork and be opaque in the center. Use a food thermometer if desired; the internal temperature should reach 145°F (63°C).
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