Preparation
Preheat the oven to 400°F (200°C). Prepare four large sheets of aluminum foil, each approximately 12 x 18 inches (30 x 45 cm). Lightly grease the center of each foil sheet to prevent sticking.
Place one salmon fillet in the center of each foil sheet. Divide the asparagus into four equal portions and arrange them around the salmon, keeping them close so they cook evenly in the sealed packet.
In a medium bowl, combine the melted butter, lemon juice, minced garlic, and chopped parsley. Whisk well to ensure the flavors are evenly blended.
Spoon the garlic lemon butter mixture generously over the salmon and asparagus, making sure each portion is well coated. Season with salt and black pepper according to taste. Sprinkle 2 to 3 tablespoons of grated Parmesan cheese evenly over each salmon fillet.
Sealing and Baking
Bring the long sides of the aluminum foil up and over the salmon and asparagus, then fold them together to seal. Fold in the short ends to create a tightly sealed packet, leaving a small amount of space inside for heat circulation.
Place the foil packets on a baking sheet and transfer them to the preheated oven. Bake for 15 to 20 minutes, depending on the thickness of the salmon fillets. The salmon should be opaque and flake easily with a fork, while the asparagus should be tender but still vibrant.
For a lightly browned top, carefully open the foil packets during the last 2 to 3 minutes of baking and return them to the oven.
Serving
Remove the baking sheet from the oven and allow the packets to rest for a minute before opening. Be cautious of the hot steam.
Transfer the salmon and asparagus to serving plates or serve directly from the foil for a rustic presentation. Garnish with fresh parsley and lemon wedges for added brightness.
Notes and Variations
This dish pairs well with rice, quinoa, or crusty bread to soak up the flavorful sauce. You may also add thin lemon slices, cherry tomatoes, or a pinch of red pepper flakes for extra depth.
This baked salmon in foil is a wholesome, flavorful meal that is both easy to prepare and impressive to serve.
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