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Foil Baked Salmon With Asparagus in a Lemon Butter Sauce

Foil Baked Salmon With Asparagus in a Lemon Butter Sauce

Salmon and asparagus baked in foil with a zesty lemon butter sauce, perfect for a low-carb, paleo, and keto-friendly dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, Fish, Main Course
Cuisine American, Mexican
Servings 2 people
Calories 620 kcal

Equipment

  • Pyrex dish
  • Sharp Knife
  • small bowl
  • garlic press
  • Lemon Squeezer
  • Aluminum foil

Ingredients
  

  • 1 pound Fresh Salmon 2, 8 oz filets
  • 16 stalks Asparagus or Zucchini ends trimmed
  • 4 cloves Garlic chopped fine or pressed
  • 3 tablespoon Butter
  • 4 tablespoon Chicken or Vegetable stock organic
  • 2 tablespoon Lemon juice fresh squeezed
  • 1 tablespoon Hot sauce I like Tapatio
  • 1 tablespoon Cilantro or Parsley chopped fine
  • 2 teaspoon Olive oil drizzle over fish and veggies
  • ½ teaspoon Salt and fresh ground Pepper to taste

Instructions
 

  • Preheat oven to 375 degrees.
  • Remove fish from refrigerator, salt, and pepper the filets skin side down. Spread butter on top side of filets.
  • Clean and trim the asparagus.
  • Place a piece of aluminum foil large enough to cover the bottom of the dish. Place asparagus stalks on one side of the dish and lightly dust with salt and pepper.
  • Add the salmon filets beside the asparagus and lightly drizzle both with olive oil.
  • Chop the cilantro or parsley and set aside.
  • In a small bowl, combine the garlic, hot sauce, lemon juice, and stock.
  • Pour the sauce over the fish and vegetables, and then sprinkle ½ the cilantro or parsley.
  • Cover the top of the dish with another piece of aluminum foil and place in the oven for 15 minutes.
  • After 15 minutes, check if the fish. I take off the foil at this time, baste the fish with the sauce and place it back in the oven for another 5-15 minutes until cooked through, meaning the flesh of the salmon flakes easily.
  • Plate each piece with ½ the asparagus. Garnish with the rest of the chopped cilantro and a fresh lemon wedge.

Notes

In general, you should not overcook salmon filets, although this dish is very juicy and thus more forgiving. Keep leftovers in Tupperware or an airtight container, and it will keep for about 3 days. Enjoy!

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 30gProtein: 102gFat: 78gSaturated Fat: 78gCholesterol: 376mgSodium: 700mgPotassium: 3453mgSugar: 11g
Keyword Asparagus, Foil Baked Salmon, keto-friendly, Lemon Butter Sauce, low-carb, paleo
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