Lemon Garlic Salmon and Asparagus Packs

Paleo approved! If Whole 30, just skip the honey. 2 Weight Watchers points per serving!


  • 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)


  1. Preheat oven to 400 degrees
  2. 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)
  3. Combine the oil, garlic, lemon zest and juice from one lemon (save the slices), honey, and dijon in bowl and whisk to combine
  4. 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
  5. 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
  6. Roast for 15-20 minutes (if the salmon is slightly underdone, don’t worry – there is a broil step next)
  7. 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


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!