This simple foil packet method is perfect for beginners and experienced cooks alike. The key to success is properly sealing the packets to trap steam while cooking, which helps keep the salmon moist and infuses it with flavor. You can customize the herbs and seasonings to your preference, and even add other quick-cooking vegetables like cherry tomatoes or thinly sliced zucchini.

1. Step 1

   Preheat the oven to 400°F (200°C). If grilling, preheat the grill to medium-high heat.

2. Step 2

   In a small bowl, combine the softened butter, minced garlic, chopped dill, chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well to create a compound herb butter.

3. Step 3

   Lay out four large pieces of aluminum foil (about 12x18 inches each) on a work surface. Fold up the edges slightly to prevent any liquids from spilling.

4. Step 4

   Divide the asparagus spears into four equal portions and place them in the center of each foil piece. Drizzle each portion with olive oil and season with the remaining salt and pepper.

5. Step 5

   Place a salmon fillet on top of each bed of asparagus. If using skin-on salmon, place it skin-side down.

6. Step 6

   Spread about 1 tablespoon of the herb butter on top of each salmon fillet. Place 2-3 lemon slices on top of each fillet.

7. Step 7

   Fold the foil over the salmon and asparagus and seal the edges tightly to create a packet. Make sure to leave a little space above the food for steam to circulate.

8. Step 8

   Place the foil packets on a baking sheet and bake in the preheated oven for 15-20 minutes, depending on the thickness of your salmon. If grilling, place packets on the grill and cook for 12-15 minutes.

9. Step 9

   Carefully open the packets (watch out for hot steam) and check if the salmon is cooked through. It should flake easily with a fork and reach an internal temperature of 145°F (63°C).

10. Step 10

    Serve the salmon and asparagus directly in the opened foil packets or transfer to plates. Garnish with additional fresh herbs and serve with lemon wedges.

For a complete meal, serve these salmon and asparagus packets with a side of fluffy rice, quinoa, or crusty bread to soak up the delicious juices. If you prefer a crispier top on your salmon, you can open the packets for the last 2-3 minutes of cooking and broil until lightly golden. Leftover salmon can be refrigerated for up to 2 days and is delicious cold in salads.