Grilled Salmon and Asparagus Foil Packets

Grilled Salmon and Asparagus Foil Packets

I absolutely love grilling. When given the chance, I’d choose it over cooking on the stovetop or in my oven. So I am thrilled that the weather is turning and I can get back to using my favorite appliance as much as possible. To start the season off, here’s a recipe for Grilled Salmon and Asparagus Foil Packets that tastes awesome and is super easy to clean up!

This recipe is also really adaptable, so I’ve given a couple of suggestions below, but definitely make this your own!

Ingredients (serves 2, multiply as needed):

  • 2 (8 oz) salmon fillets
  • salt and pepper, to taste
  • 1 lb asparagus, woody ends removed
  • 2 tablespoons olive oil
  • one lemon, divided
  • 1 teaspoon hot sauce or your favorite mustard
  • 1 shallot, minced
  • 3 garlic cloves, minced or pressed
  • 4 tablespoons unsalted butter, cut into small pieces
  • fresh parsley, for garnish

Kitchen Tools Used:

Instructions:

To make, preheat your grill to medium-high (425 degrees F is ideal).

First, prepare your foil packets. Lay out two large pieces of aluminum foil – you want them big enough that you can create a tent around the salmon and asparagus so that heat can circulate.) Season both sides of the salmon with salt and pepper and add each fillet to its own aluminum foil. Next, divide the trimmed asparagus and add to each aluminum foil. Follow by folding the sides of the aluminum foil up without sealing them so that you can add liquid.

Next, make your sauce. Combine the olive oil, juice from 1/2 lemon, hot sauce or mustard, shallots, and garlic cloves in a small bowl.

Drizzle the mixture over the salmon fillets and asparagus. Take your remaining 1/2 lemon and cut into wedges (to be served with the cooked salmon) and reserve.

Sprinkle each foil packet with the butter pieces.

Wrap up your foil packets, crimping the edges to seal.

When your grill is ready, add the salmon packets and cook for approximately 10 minutes. (If your grill is higher than 425 degrees F, you may want to check them earlier.)

Open the foil packets, garnish with fresh parsley, and serve with a lemon wedge.

This recipe is wonderfully simple, isn’t it?

The flavor of the sauce infuses in both the salmon and asparagus. I like serving this with some mashed potatoes so you can sop up some of that yummy sauce!

Grilled Salmon and Asparagus Foil Packets

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2 servings

Serving Size: 1 packet

Ingredients

  • 2 (8 oz) salmon fillets
  • salt and pepper, to taste
  • 1 lb asparagus, woody ends removed
  • 2 tablespoons olive oil
  • one lemon, divided
  • 1 teaspoon hot sauce or your favorite mustard
  • 1 shallot, minced
  • 3 garlic cloves, minced or pressed
  • 4 tablespoons unsalted butter, cut into small pieces
  • fresh parsley, for garnish

Instructions

  1. To make, preheat your grill to medium-high (425 degrees F is ideal).
  2. Lay out two large pieces of aluminum foil – you want them big enough that you can create a tent around the salmon and asparagus so that heat can circulate.) Season both sides of the salmon with salt and pepper and add each fillet to its own aluminum foil. Divide the trimmed asparagus and add to each aluminum foil. Fold the sides of the aluminum foil up without sealing them so that you can add liquid.
  3. Next, make your sauce. Combine the olive oil, juice from 1/2 lemon, hot sauce or mustard, shallots, and garlic cloves in a small bowl.
  4. Drizzle the mixture over the salmon fillets and asparagus. Take your remaining 1/2 lemon and cut into wedges (to be served with the cooked salmon) and reserve.
  5. Sprinkle each foil packet with the butter pieces.
  6. Wrap up your foil packets, crimping the edges to seal.
  7. When your grill is ready, add the salmon packets and cook for approximately 10 minutes. (If your grill is higher than 425 degrees F, you may want to check them earlier.)
  8. Grilled Salmon and Asparagus Foil Packets
  9. Open the foil packets, garnish with fresh parsley, and serve with a lemon wedge.
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