Hello, internet friends!
Whew, has it been a while or what? Two weeks ago, Seth and I went on a seven day Alaskan cruise – seriously best thing ever – and last week I came down with a SUPER stubborn sickness that had me off my feet and off the blog for most of the week.
BUT – it’s a new week! And new weeks mean new recipes, i.e. these crazy simple and crazier delicious salmon packs.
Can we address the fact that this is my second salmon recipe in a row? I did it totally unintentionally and didn’t even notice until I already had the pictures edited and ready to post…..myyyyyyy bad. Can we consider it a salmon series? A two-part salmon series?
Cool – thanks for bein’ flex.
Here’s the deal with this salmon…it’s a ridiculously easy dinner + very short prep + flavor BOMB city. It’s the moist, juicy salmon and tender asparagus train that makes one pit stop in lemon garlic town.
LOL – hating myself for these metaphors right now.
Let me just give you some details here:
The salmon and asparagus are thrown together in perfect little packages, seasoned with salt and pepper, and SMOTHERED with a sauce made of the following:
- Olive oil
- Stupid amounts of garlic
- Lemon juice
- Lemon zest
- Dijon mustard
- Honey
Some lemon slices are lovingly laid on top of the salmon before the foil is closed over all of it to make little foil packets. Then these little foil packets are roasted for about fifteen to twenty minutes before we open them up like Christmas presents and broil the salmon and veggies for a few minutes.
Ding, ding, ding! šš¼
Oh, hi there, salmon. You have so much garlic on top of you that it almost makes me emotional. No such thing as too much garlic, amIright? But I could eat a head of roasted garlic plain, so that’s where I’m coming from.
You guys – it’s just so crazy easy and SO CRAZY GOOD.
I like to put these packs straight on a plate and spoon the excess sauce at the bottom over the salmon liberally and continue to do so as I eat, but don’t take my word for it – live your own salmon life.
Mm. Just makes me so happy. Here’s the recipe!
PrintLemon Garlic Salmon and Asparagus Packs
Paleo approved! If Whole 30, just skip the honey. 2 Weight Watchers points per serving!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 3 servings 1x
Ingredients
- 3 salmon fillets (skin on or off – doesn’t matter)
- 1 tablespoon olive oil
- 6 cloves garlic, finely minced
- 2 lemons, one lemon zested and then juiced, the other lemon thinly sliced
- 1 teaspoon of honey (omit if whole 30)
- A little squirt of dijon mustard (about 1/2 teaspoon)
- 2 small bunches of asparagus, fibrous ends snapped off (about 1 1/2 pounds)
Instructions
- Preheat oven to 400 degrees
- Place 1 salmon fillet and 1/3 of your asparagus side by side on a sheet of foil. Season with salt and pepper. Repeat with remaining salmon and asparagus (you will have 3 foil packs)
- Combine the oil, garlic, lemon zest and juice from one lemon (save the slices), honey, and dijon in bowl and whisk to combine
- Fold the foil up around the salmon and asparagus so that it forms a sort of bowl. Spoon 1/3 of the sauce over each salmon fillet and asparagus
- Lay 2 or 3 lemon slices over each salmon fillet, and close the foil around all of it and fold it over so that it makes little sealed packets
- Roast for 15-20 minutes (if the salmon is slightly underdone, don’t worry – there is a broil step next)
- Remove the packs from the oven and switch the oven to broil. Open up the foil packets to expose the salmon and veggies, remove the lemon slices, and pop under the broiler for about 3 minutes
Notes
I like to spoon the sauce that has pooled at the bottom over the salmon as I eat it.
If you used skin on salmon, as you are eating it, the meat will pull away very easily from the skin as you take each bite. You don’t want to eat the skin here because it’s not crispy.
This recipe is 2 Weight Watchers points per pack!
Nutrition
- Serving Size: 1 foil packet
- Calories: 346
- Sugar: 7 g
- Sodium: 68 mg
- Fat: 18 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 79 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries so I can see!
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