These flavorful foil packs of salmon, asparagus, and lemon parmesan are really simple to create.
Lemon parmesan salmon & asparagus foil packs are adaptable and can be baked OR grilled right on your grill! Let me just say that it was a PLEASURE for me to create AND taste test over and over again.
Low-carb readers have been asking me to duplicate this Crispy Parmesan Salmon without the bread crumb coating to reduce the carb count. Salmon and asparagus foil packs with lemon parmesan are the best!
Something about slathering a fresh, wild-caught salmon fillet with a buttery, garlicky, and herb mixture is appealing. But getting the measurements correct is an entirely different matter.
When too much lemon is added? An excess of bitterness Butter in excess? Fat overload Salty too much? This one requires caution. Garlic in excess? (Wait, WHAT EXACTLY is too much garlic?)
How To Create Foil Bags
In less than 30 minutes, a whole supper may be made using salmon, asparagus, and freshly grated parmesan cheese. The fish is baked in a foil packet to preserve its flavors and juices.
Foil Packets With Asparagus And Salmon
During testing with this fish, I discovered that we didn’t enjoy the flavor of the prepared, powdered parmesan cheese. You are aware of the one contained in a can? Yeah….no. It appeared to damage the salmon’s authentic flavor.
However, freshly grated is a very different thing. Use FRESH PARMESAN CHEESE to achieve the finest flavor, whether you grate it or use a vegetable peeler to shave it on.
Additionally, you may serve this with zucchini or green beans if you don’t like asparagus!
Please let me know if you give it a try and if you enjoy it more than we did!
FOIL PACKS WITH LEMON SALMON AND ASPARAGUS
The flavorful Lemon Parmesan Salmon & Asparagus Foil Packs are really simple to make. directly on your grill, either baked or grilled!
INGREDIENTS For Lemon parmesan salmon & asparagus foil packs
- 4 salmon fillets, skin on or off
- 1 pound (500 g) asparagus spears, woody ends trimmed
- 1/3 cup butter, melted
- 1/3 cup lemon juice, (or juice of 1/2 a lemon)
- 1 tablespoon minced garlic, (or 4 large cloves garlic, minced)
- 2 teaspoons fresh parsley, finely chopped (or dried parsley)
- Salt and pepper, to season
- 2/3 cup fresh grated parmesan cheese
EXTRA TO SERVE:
- Parsley to garnish
- Lemon wedges
The instructions below should be followed to prepare the oven or grill.
Preheat the oven or barbecue (grill) following the instructions below.
Place each salmon fillet in the center of one 12×18-inch heavy-duty aluminum foil piece. Divide the asparagus into 4 equal portions and arrange it next to the salmon on each foil piece.
In a small bowl, mix the melted butter, lemon juice, garlic, and parsley. Pour the garlic/butter mixture evenly over each piece of salmon and asparagus; season with salt and pepper to taste, and top each pack with the parmesan cheese (about 2-3 tablespoons per pack).
Tent with foil, tightly sealing the edges to prevent the butter from being leaked, to create a foil packet.
For The Oven:
Bake in preheated oven to 200°C | 400°F for 15 minutes, or until cooked to desired doneness. For a crispy top, broil for 1-2 minutes extra until the Cheese is golden.
For The Grill:
Grill, covered on medium-high heat for 15-20 minutes, or until cooked to desired doneness.OPTIONAL: For a crispy top, broil for 1-2 minutes extra until Cheese is golden.
Serve with fresh lemon wedges and garnish with extra parsley.