Gluten-Free Herb Crusted Salmon Baked in Foil
A complete one-pan meal featuring fresh salmon topped with an aromatic herb mixture of parsley, dill, and green onions, baked alongside tender asparagus and bright lemon slices. The foil packet method steams the fish perfectly while keeping it moist and infusing it with the herb flavors. This healthy weeknight dinner cooks in just 25 minutes and requires minimal cleanup, making it perfect for busy families or anyone seeking a nutritious meal without the fuss.
Ingredients
- 2 tablespoons olive oil
- 1 bunch asparagus, woody ends trimmed
- 2 lemons, sliced
- 1 ½ pound salmon filet, sockeye or coho
- 1 bunch fresh parsley, roughly chopped
- 1 bunch fresh dill, roughly chopped
- 3 green onions, sliced
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- 1
Preheat oven and line baking sheet with enough foil to completely seal around salmon in a packet
- 2
Drizzle olive oil onto foil and arrange asparagus spears in single layer
- 3
Season asparagus with salt and pepper, then arrange lemon slices on top
- 4
Place salmon on top of lemon slices
- 5
Mix together parsley, dill, green onions, and garlic and place on top of salmon
- 6
Drizzle with remaining olive oil and sprinkle with remaining salt and pepper
- 7
Seal foil to form packet around salmon and ingredients
- 8
Bake until salmon is cooked through, flakes easily, and reaches internal temperature
- 9
Remove from oven and serve immediately
Tips
Check salmon doneness with a fork - it should flake easily and be opaque throughout when properly cooked.
Make sure foil packet is well-sealed to trap steam and prevent juices from leaking during baking.
Let packet rest 2-3 minutes before opening to allow juices to redistribute through the fish.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can prep herb mixture and trim asparagus day before
Serve immediately while hot from foil packet
Common Mistakes
Check foil seal carefully to avoid steam escaping during cooking
Use instant-read thermometer to avoid overcooking salmon
Substitutions
FAQ
Can I use frozen salmon for this recipe?
Yes, but thaw completely first and pat dry to remove excess moisture before seasoning and wrapping in foil.
What if I don't have fresh herbs?
Use 1 tablespoon total dried herbs instead of fresh bunches, but add them at the end to prevent burning.
How long will leftovers keep?
Store refrigerated up to 3 days, though salmon is best eaten fresh as it can become dry when reheated.