Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce

For a perfectly executed Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce, you’ll want to follow a precise methodology to achieve optimal flavor infusion and ensure the salmon maintains its natural moisture.

Ingredients:

• 4 salmon fillets (approx. 6 oz each)
• 1 bunch of asparagus (trimmed)
• 2 tablespoons lemon juice (freshly squeezed for acidity balance)
• 4 garlic cloves (minced for aromatics)
• 1/4 cup unsalted butter (melted, preferably clarified for a cleaner flavor profile)
• 1 tablespoon fresh parsley (chopped, for garnish)
• Salt and pepper to taste
• Lemon slices (optional for added citrus notes)

Method:

1. Preheat the oven to 400°F (204°C), ensuring even heat distribution.
2. On a large sheet of heavy-duty foil, place salmon fillets and arrange the asparagus around them. Heavy-duty foil is essential to prevent tearing and leakage of juices during cooking.
3. In a small bowl, mix the melted butter with lemon juice and minced garlic. Emulsify the mixture briefly to ensure the butter incorporates the acidic lemon juice without separation.
4. Drizzle the garlic lemon butter sauce over the salmon and asparagus. Season with Kosher salt and freshly cracked pepper for deeper seasoning.
5. Optionally, add lemon slices atop the salmon fillets for additional citrus fragrance.
6. Seal the foil packets by folding the edges to create an airtight environment, allowing the steam to cook the salmon evenly and retain moisture.
7. Bake for 15-20 minutes, depending on the thickness of the fillets. For optimal results, use a digital thermometer to check the internal temperature of the salmon. It should reach 145°F (63°C) in the thickest part.
8. Remove from the oven, carefully open the foil to release the steam, and let it rest for 5 minutes before serving. This step is crucial for allowing the juices to redistribute within the fish.

Garnishing:

Before serving, sprinkle fresh parsley over the salmon and asparagus for color contrast and a fresh herbal finish. Pairing this dish with a crisp white wine or light Chardonnay will further enhance the citrus and buttery flavors.

Let me know if you’d like any refinements or additional tips!