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- 4 salmon fillets (6 ounces each) - 4 tablespoons unsalted butter, melted - 4 cloves garlic, finely minced - 2 lemons (1 lemon sliced, and juice of 1 lemon) - 1 cup cherry tomatoes, halved - 1 cup asparagus, trimmed - 1 teaspoon dried thyme - 1 teaspoon dried parsley - Salt and freshly cracked black pepper, to taste Cooking with fresh ingredients makes a big difference. I love using salmon fillets that are around six ounces each. They cook evenly and stay juicy. The butter adds richness, and garlic gives a lovely aroma. Lemons are key here. They add bright flavor. Slicing one lemon and squeezing juice from another brings out the best in the salmon. Cherry tomatoes and asparagus add color and texture. They pair well with the fish. Seasonings are simple but powerful. Dried thyme and parsley enhance the dish without overwhelming it. Salt and pepper are must-haves. They help to bring all the flavors together. Use these ingredients for a quick and tasty meal. The balance of flavors and textures makes this dish a favorite in my kitchen. - Preheat your oven to 400°F (200°C). This temperature cooks the salmon just right. - Cut four large pieces of aluminum foil, each about 12x16 inches. This size gives you enough room to wrap everything. - Place one salmon fillet in the center of each foil piece. Make sure they aren't touching. - In a bowl, mix melted butter, minced garlic, lemon juice, thyme, parsley, salt, and pepper. - Drizzle this garlic butter mixture over each salmon fillet. Make sure to cover them well. - Add a few lemon slices on top of each fillet. This adds fresh flavor. - On one side of the salmon, pile on halved cherry tomatoes and trimmed asparagus. Drizzle a bit of leftover garlic butter over the veggies. - Fold the foil over the salmon and veggies. Seal the edges tightly. This keeps steam inside while cooking. - Put the foil packets on a baking sheet. This makes them easy to move. - Bake in your preheated oven for 15-20 minutes. The salmon should flake easily with a fork when it’s done. - Carefully open the foil packets, avoiding hot steam. Garnish with freshly chopped parsley before serving. Now you have a tasty meal ready to enjoy! To ensure your salmon is cooked perfectly, use a fork to test it. When the fish flakes easily, it's done. Cooking it for 15-20 minutes at 400°F (200°C) usually works well. If you have thicker salmon fillets, you may need to add a few more minutes. Avoiding overcooked vegetables is key. Asparagus and tomatoes should still have a slight crunch. Place them in the foil pack alongside the salmon but keep an eye on the cook time. You can add the vegetables halfway through the salmon's cooking time for the best results. For presentation, I like to serve the foil packs right on the dinner plates. This keeps things fun and casual. If you want a more elegant look, gently transfer the salmon and veggies to a serving platter. The colors from the tomatoes and asparagus pop beautifully! Pairing ideas include a light salad or some crusty bread. A glass of white wine, like a Sauvignon Blanc, complements this dish wonderfully. You can also serve it with rice or quinoa for a heartier meal. Making foil packs in advance is simple. You can prepare the salmon and veggies, then wrap them in foil. Store them in the fridge for up to 24 hours. This makes dinner a breeze on busy nights! To store leftovers, let the foil packs cool down first. Then, place them in an airtight container. They can last in the fridge for about 2-3 days. Just reheat them gently in the oven or microwave when you're ready to eat again. {{image_4}} You can switch up the veggies in your foil packs. Try zucchini, bell peppers, or green beans. Each vegetable brings its own taste. You can also use fresh herbs like dill or basil instead of thyme and parsley. These swaps can give your dish a new twist. Adding spices can boost the flavor. Try a pinch of paprika or cayenne for heat. You can also use marinades. A bit of soy sauce or honey can add a sweet and savory touch. If you want to experiment, use different fish. Trout or cod work well and still taste great with lemon and garlic. Grilling foil packs is a fun option. Just place them on the grill for a smoky flavor. Keep the heat medium to avoid burning. You can also cook on the stovetop. Use a large skillet with a lid. This method steams the fish and veggies nicely. Just remember to keep the heat low and check often! To store leftover foil packs, let them cool first. Then, place them in an airtight container. You can also wrap the foil packs tightly in plastic wrap. This keeps them fresh and tasty. Leftovers can last in the fridge for up to three days. To freeze cooked salmon packs, allow them to cool completely. Wrap each pack in plastic wrap, then in aluminum foil. This extra layer helps prevent freezer burn. Salmon packs can last in the freezer for about three months. To reheat, remove the foil and plastic wrap. Place the salmon and veggies on a baking sheet. Cover with foil and bake at 350°F (175°C) for about 15 minutes. You can also use a microwave, but the oven keeps the texture nice. For proper sealing, fold the foil tightly around the salmon and veggies. This keeps the steam in and the fish moist. Avoiding freezer burn is simple. Wrap tightly and remove as much air as you can. The less air, the better the taste when you reheat! Cook salmon in foil for 15 to 20 minutes at 400°F (200°C). The salmon is done when it flakes easily with a fork. I recommend checking it at 15 minutes. If it looks pink in the center, give it a few more minutes. Cooking time may vary based on the thickness of the fillets. Yes, you can use parchment paper. It is great for cooking salmon. Parchment allows for even cooking and keeps moisture in. However, foil is better for heat retention. It helps the salmon cook faster. Choose based on your needs and what you have available. Cooking salmon in butter can be healthy in moderation. Salmon is rich in omega-3 fatty acids, which are good for your heart. Butter adds flavor but also calories and fat. You can use olive oil as a lighter option. Both choices can fit into a balanced diet. This blog post covered how to make delicious salmon foil packs. We explored the main ingredients, like salmon, butter, and garlic, as well as tasty vegetables like cherry tomatoes and asparagus. I shared easy steps to prep, assemble, and cook your meal. Plus, you got tips for serving and storing leftovers. Lastly, we talked about variations, so you can add your favorite flavors. Now, you can enjoy a tasty and healthy dish that’s simple to prepare. Dive in, and enjoy your cooking adventure!

Lemon Garlic Butter Salmon Foil Packs

Discover the joy of cooking with these Lemon Garlic Butter Salmon Foil Packs! This easy recipe features tender salmon fillets, fresh asparagus, and juicy cherry tomatoes all baked to perfection in flavorful garlic lemon butter. With just 30 minutes from prep to table, it’s perfect for busy weeknights or special dinners. Ready to impress your family and friends? Click through for step-by-step instructions and elevate your meal tonight!
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Ingredients
  

4 salmon fillets (6 ounces each)

4 tablespoons unsalted butter, melted

4 cloves garlic, finely minced

2 lemons (1 lemon sliced, and juice of 1 lemon)

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and freshly cracked black pepper, to taste

1 cup cherry tomatoes, halved

1 cup asparagus, trimmed

Fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by preheating your oven to 400°F (200°C).

    Take four large pieces of aluminum foil, cutting each piece to approximately 12x16 inches. This will allow ample space for wrapping the ingredients.

      Center one salmon fillet on each piece of foil, ensuring each fillet is well spaced.

        In a small mixing bowl, whisk together the melted butter, minced garlic, lemon juice, dried thyme, dried parsley, and a pinch of salt and pepper until well combined.

          With a spoon, gently drizzle the garlic butter mixture evenly over each salmon fillet, ensuring they are thoroughly coated.

            Top each fillet with a few slices of lemon for an added citrus flavor.

              On one side of the salmon, add a generous portion of halved cherry tomatoes and trimmed asparagus. Drizzle a small amount of the remaining garlic butter mixture over the vegetables for flavor enhancement.

                Carefully fold the foil over the salmon and vegetables to create a sealed packet. Make sure to seal the edges tightly to prevent any steam from escaping during the cooking process.

                  Place the foil packets on a baking sheet for easy handling, and transfer them to your preheated oven. Bake for 15-20 minutes, or until the salmon is cooked throughout and easily flakes apart with a fork.

                    Once the cooking time has elapsed, take the baking sheet out of the oven and carefully open the foil packets, taking care to avoid the hot steam. Garnish each packet with a sprinkle of freshly chopped parsley before serving.

                      - Presentation Tips: Serve the foil packs directly on dinner plates, or carefully transfer the contents to a serving platter for a family-style presentation, allowing everyone to serve themselves. Enjoy the vibrant colors and appetizing aromas!

                        Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4