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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 together in foil with a spicy lemon butter sauce. A low-carb, paleo, gluten-free, and keto-friendly dish.
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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
  

Fresh 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
  • ½ teaspoon Fresh ground Pepper to taste

Instructions
 

Cooking 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. Remove the foil, baste the fish with the sauce, and place it back in the oven for another 5-15 minutes until cooked through.
  • Plate each piece with ½ the asparagus. Garnish with the rest of the chopped cilantro and a fresh lemon wedge.

Notes

In general, do not overcook salmon filets. Keep leftovers in Tupperware or an airtight container for about 3 days. Enjoy!

Nutrition

Serving: 1pieceCalories: 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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