Makes 4 servings | Serving size: 1 foil wrap


10 min


20 min


30 min


I really like this recipe, because it’s an easy, “less-mess” way to enjoy fish and veggies. The salmon provides protein, omega 3s, high amounts of vitamin B12, and vitamin D (wild salmon has even more vitamin D). 



  • 1 pound asparagus, tough ends trimmed
  • 2½ tablespoons olive oil 
  • 2 cloves garlic, minced 
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground pepper, divided
  • 4 (5-ounce) salmon fillets
  • 1 lemon, thinly sliced



  • Preheat oven to 400°F. 
  • Cut four sheets of aluminum foil about 14” long. Place 8 spears of asparagus on each piece of foil.
  • In a small bowl, stir together oil and garlic. Drizzle 1 teaspoon of the oil mixture over the asparagus. Sprinkle with ½ teaspoon salt and ½ teaspoon pepper. 
  • Sprinkle remaining salt and pepper on each side of the fillets. Place on top of the asparagus. Drizzle 1 teaspoon of the oil mixture over the top of each fillet. Top with two slices of lemon. 
  • Wrap the foil inward over the salmon, then fold in the top and bottom of the foil to enclose the fillet and asparagus. 
  • On a baking sheet, place the foil pouches in a single layer. Bake until salmon is cooked through—about 20 minutes.