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Herb Crusted Salmon in Foil Recipe – A quick and easy baked salmon recipe perfect for a busy weeknight or serving when company comes! A one pan meal that everyone loves made of asparagus, lemon, salmon, topped with an herb crust and baked until tender and delicious!
Wild-caught salmon is a fish that I can never resist! I love how quick and easy it is to prepare on a busy weeknight and love how it works just perfectly for serving company as well!
I thought I’d share this easy as can be one pan herb crusted salmon in foil recipe that is knocks your socks off amazing!
You are just going to love how easy this recipe is to make!
To make it, I line a baking sheet with foil large enough to completely seal around the salmon to form a packet. I then drizzle a little olive oil onto the foil and arrange my asparagus spears on the foil in a single layer.
I like to season each layer of dishes like this so that every bite is seasoned properly. So, sprinkle on a little salt and pepper to the asparagus and then top them with lemon wedges. Onto the lemon wedges, I arrange my salmon filet.
For the herb crust, I roughly chop a bunch of fresh parsley, a bunch of fresh dill, and 3 green onions – including the green parts. To this, I toss in two garlic cloves that I’ve minced and then layer it onto the top of the salmon.
I then sprinkle on a little more salt and pepper and wrap the salmon tightly into a packet, making sure that all of the edges are sealed tightly and pop the baking sheet into the preheated oven until the salmon reaches an internal temperature of 145ºF in the thickest part of the salmon, about 20 minutes. Another great way to tell if the salmon is ready is if it flakes easily with a fork.
Once the herb crusted salmon is ready, remove it from the oven, slice into individual pieces and serve immediately!
Here’s my Herb Crusted Salmon in Foil recipe. I hope you love how easy it is!
Herb Crusted Salmon In Foil Recipe
- 2 tablespoons olive oil
- 1 bunch asparagus woody ends trimmed
- 2 lemons sliced
- 1 sockeye salmon filet or coho salmon filet, about 1 ½ – 2 pounds
- 1 bunch fresh parsley roughly chopped
- 1 bunch fresh dill roughly chopped
- 3 green onions sliced
- 2 garlic cloves minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 375ºF. Line a baking sheet with enough foil to completely seal around the salmon in a packet or use two long pieces that you can seal together.
- Drizzle 1 tablespoon olive oil onto foil and arrange asparagus spears into a single layer on the foil. Sprinkle with some of the salt and pepper to season. Arrange lemon slices on top of the asparagus and top with the salmon.
- Mix together the parsley, dill, onions, and garlic and place on top of the salmon. Drizzle with the remaining olive oil and sprinkle with the remaining salt and pepper.
- Seal the foil to form a packet around the salmon and other ingredients and place into the preheated oven. Bake until the salmon is cooked through, flakes easily with a fork, and reaches 145ºF when the thickest part of the salmon has been checked with an internal thermometer, about 25 minutes.
- Remove from the oven and serve immediately.