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Garlic Parmesan Salmon & Asparagus Foil Pack

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Garlic Parmesan Salmon & Asparagus Foil Pack
Nutrition Information
  • Serves: 1
  • Calories: 420
  • Carbohydrates: 5
  • Protein: 42
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Very easy to make and so delicious!
  • 6 oz portion of Salmon
  • 7 Asparagus spears
  • 1 Tbsp whipped light butter
  • 1 Tbsp grated parmesan cheese
  • 1 clove garlic pressed
  • 2 tsp of lemon juice
  • Ground black pepper to taste
  1. Preheat oven to 375F
  2. Cut a sheet of aluminum foil large enough for the the asparagus and salmon
  3. Arrange asparagus spears on foil and top with the salmon
  4. Mixed the remaining ingredients in a bowl to make a paste
  5. Smear the mixture on top of the salmon
  6. Cut another piece of foil large enough to cover everything and fold up the sides
  7. Place on a cookie sheet and bake for 30 minutes
Make sure to completely seal the foil edges so everything stays cooking inside.


Garlic Parmesan Salmon BakeGarlic Parmesan Salmon Foil Pack Steps

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Add a Comment
  1. This looks really good and just what I was searching for! Thanx for sharing!

    1. It’s so easy to make! Hopefully I can update this site with lots more like it. Hope you enjoy!

  2. Just made this for dinner tonight. It was fabulous!

  3. Can this be done w chicken?

    1. Sure you can! The chicken might come out a little rubbery so I would suggest cutting it into chunks. If you decide to try it let me know how it comes out.

  4. How can I make the season for more than 4 pieces of salmon without making them separately?

    1. Hello Lulu,

      Just add four times the ingredients. Do your best to coat each piece of salmon evenly.

  5. Could I use tilapia instead of salmon?

    1. Sure you can. I personally like salmon over tilapia because tilapia is very bland to me.

      1. How many calories will tilapia add? Or will it be the same?

  6. van nuys bankruptcy

    This looks so delicious. ..and healthy. Thanks for posting this recipe.

  7. I made this and mine turned out very bland… any tips? I also maybe could have cooked it longer to crisp? I did do the full 30 though… any advice would be helpful thank you!

    1. It could have been the ingredients you used. Just the garlic alone should give this tons of flavor. Also, because it is basically steamed it will not get crispy.

      1. Thanks, I used garlic powder instead of a clove, trying it again with garlic salt!

        1. fresh cloves will make a huge difference!

  8. Can I use another vegetable? Broccoli, string beans? Does that effect cook time at all?

    1. Sure you can, the ones you mentioned or cauliflower, thin cut potatoes, zucchini, etc.

  9. Thank you for posting this. I’m going to make this tomorrow nite.

  10. Just Found your website. Very excited and looking forward to trying some of your delicious looking recipes.

  11. What would be the cook time on a BBQ? Would it still turn out good?! I can’t wait to make it!!

    1. It would turn out great but it all depends on your BBQ. If you can gauge the temperature you could cook it at 350F for about 20 minutes.

  12. Kelly from Canada

    Excited to try this. Going to make it right now!

  13. Is the skin removed from the salmon prior to cooking?

    1. I used a skinless Salmon fillet when I made it. You can use the one with the skin if you want.

  14. I made this last night using tilapia and it was delicious. I only used half of the garlic/butter spread on each fillet and baked in the foil for 20 minutes. Thank you!

    1. That’s great! If you like the flavor try to mix up the vegetables too!

  15. This was amazing! The only thing I did differently was the last 5 minutes I opened the tin foil pack and broiled the salmon for the parmesan crust to get crispy. It was wonderful.

  16. Thank you for sharing this recipe! It is so good I’ve made 3x already 🙂 I didn’t have any butter so I used plain yogurt instead with no problem. Can’t wait to see what other recipes you have!!

    1. I like the idea of using maybe greek yogurt instead of butter. more healthy.

      1. RUBBISH….why is butter not healthy?

  17. Should the fish be frozen or thawed? It looks thawed in the picture, but how might the cooking time change if frozen. Or should I just thaw it first? Thanks!

    1. Nevermind. I actually read the packaging off the fish, which said to thaw it!

  18. I found that this required a little longer to cook than the recipe stated but was delicious! I am always trying new recipes and according to my husband this is the best fish one yet. Thanks

  19. Can you cook this in any other ways? I live in a small apartment and do not have an oven! I have a stove too and a microwave lol


  20. I made this for dinner tonight and it was so good! On a random whim I substituted the whipped butter for Dijon mustard and it turned out great!

  21. I made this tonight and it was Fantastic! Thank you!

  22. Hi, what if I wanted to use a chicken breast instead? Would the cook time vary any?

    1. You can but being steamed the chicken might come out a bit rubberyy

  23. So good! This was my first time cooking salmon… My husband said this is the best meal I’ve ever made! I also opened the foil and broiled for a few minutes for a crunchy top… It was delicious!

  24. This sounds delicious; going to try it this week!!! I’ll let you know how it goes 😉

  25. Tried cooking on the BBQ – worked out great! Just put them on the top rack on a lower heat.

  26. Also added some salmon seasoning and a lemon slice in between the salmon and asparagus for extra flavour.

  27. Can you use any other fish like Talapia?

  28. This looks great but I would leave out the lemon juice because it will interact with the aluminum foil when cooking causing the aluminum to leach into the food.

  29. Is it fresh grated Parmesan cheese in this recipe? I’m planning to make this recipe for dinner tonight. It looks delicious!

    1. Of you can use the one from the store but its always better fresh!

  30. My PICKY family LOVED this dish. Thank you!!

  31. Have you tried this on the grill?

    1. Other people have and it works great!

  32. Can I use the microwave? If yes, for how long?

    1. Not a very good idea to put foil in the microwave!

  33. Just finished eating the salmon and asaparagus, NEW FAVORITE DINNER. even better then I thought it was going to taste!
    very simple to make, just mix the ingredients then leave the rest to the oven!!
    for the last 3 minutes I put the salmon under broil, browning the cheese to make it crispy 🙂

  34. This was great! Growing up my mom always did old fashioned foil packs. I made this for my wife and girls and everybody loved it. So easy!

  35. This is going to be tonight’s dinner. I love cooking in foil pouches. No cleanup! Parchment paper works great too.

  36. Reduce the cooking time to 20 minutes max. The asparagus was mush and the salmon too dry. Grilled or pan fried salmon is quicker and much better.

  37. I made this for dinner tonight and it was excellent! I added about 1 tbsp of cream cheese to the mixture, and also broiled for a few minutes prior to serving. Turned out great. Thanks for the recipe!

  38. This was wonderful! I took off the top piece of foil after the full cooking time and broiled for 5 minutes to give it a little crispyness on top. Before laying the salmon on the asparagus, I tossed the asparagus in a little olive oil, salt, pepper, parmesan cheese, and lemon juice. It was a wonderful dinner! The husband (a big salmon fan) loved it. Will definitely make again!

  39. Im making this tonight but without the parmesan, mainly because i forgot to get some in the shopping but also because hubby said “ew salmon and cheese” we will see how this pans out lol

  40. Cover filet with mayo ,sprinkle heavy with Coleman’s dry mustard and drizzle with maple syrup, devine

  41. I tried this today and I must say, I will be baking this again!

  42. Made this tonight and it was Amazing! Hard to believe it is so low calorie. Thanks!

  43. can you use frozen salmon filets? The package says you can cook the filets frozen or thawed.

  44. Can I freeze the pack to cook another day?

  45. hi. Could you prepare this up to the point you cook and freeze? I’m looking for meals I can prepare now, freeze and cook later but am struggling to find fish meals I like thr look off. Thanks.

  46. Does the asparagus stay crisp tender when cooking for 20 minutes or is it more done than that?

  47. Made this for dinner last night (doubled it) and it turned out great. I threw the butter, lemon juice, garlic cloves and parmesan (fresh) in my food processor so it was quite easy. Simple, flavorful and healthy, I’ll probably be making this again.

  48. Need to confirm if i can add rice to the crock pot, and if so, how would I do it?

  49. This dish is so delish!! Very easy to make. I used Dijon mustard instead of butter. So yummy!!!

  50. made this tonight and it was delicious!! I used I Can’t Believe It’s Not Butter zero calorie spray butter and replaced the asparagus with green beans. I cooked it at 425 for 25 minutes because I was cooking baked potatoes and didn’t want to reset the temp and cook the potatoes longer. Came out perfect!

  51. I am going to try this but I have a question…. I like my Salmon medium rare …. not done all the way at all. Cooking 30 min I sure is needed to cook the asparagus ~ how well done is the Salmon??

  52. Very good! Thank you for sharing!

  53. I have tried it twice and I love the flavor, but my asparagus is not as crispy as I prefer. Does anyone have suggestions on how I can keep from overcooking my veggies. Also has anyone tried other veggies?

  54. This was SO GOOD!! I used broccoli and added a little salt and extra garlic. I will be using this a lot. Thank you!!

    Question- I logged this exact recipe into MFP and it said it was 486 calories. Can you tell me where you got your calorie count for it? Thanks! 🙂

  55. I am a college student and was looking for something quick to make but also nutritious. This here was my jackpot. It is bursting with flavors and nutrition while taking less then half an hour to make!
    Seriously a great recipe. Thank you.

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