Salmon and Asparagus in Tinfoil

If you're looking for a simple and delicious recipe that takes 30 minutes or less, this salmon and asparagus recipe is it. This is a bright and flavorful dish that's perfect (and healthy) for lunch or dinner. Thanks to Michelle K. in our Whippany, NJ office for the submission.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Servings 4 servings


  • 1 Propane Grill


  • 4 8 oz Salmon filets
  • 1 1/2 lbs Asaragus
  • 2 tsp Extra virgin olive oil
  • 1/2 tsp Salt and pepper
  • 1/2 tsp Garlic powder
  • 1 1/2 tbsp Lemon juice


  • Preheat the grill to grill to a temperature between 400°-425° and begin to meal prep.
  • Using a paper towel, gently pat dry each salmon filet.
  • Mix 2 tsp of olive oil with garlic powder.
  • Drizzle top of each salmon fillet with 1 tsp of olive oil mixture and season top with salt and pepper to taste.
  • Trim the ends from asparagus stalks. Drizzle 1 tsp of olive oil mixture over asparagus and then sprinkle with salt and pepper. 
  • Drizzle lemon juice over the asparagus.
  • Place salmon filets into foil and fold or pinch the sides of foil up and over the top of the fish until it is completely enclosed with about an inch of space on top for the foil to allow the air to circulate.
  • Prep and wrap asparagus in foil the same way as salmon filets.
  • Place packets on grill. Salmon typically cooks quickly, however grill time for salmon depends on the size and thickness of the filets. Typically, it only takes 8 -10 minutes to fully cook. Other cook times: 8-minutes medium rare, 10-minutes medium, 11-minutes medium-well, 13-minutes well-done.
  • Asparagus typically takes 12-15 minutes to cook but may take a little longer depending on the size and thickness of the stalks.
  • Remove salmon in tinfoil from grill and use a fork to determine doneness.
  • Let the filets rest approximately 3-5 minutes before serving.
  • Optional seasoning or garnish: 2 tablespoons of parsley, cilantro, or dill sprinkled on top of the salmon and asparagus. Use a few pieces of thinly sliced lemon to top the salmon filets and asparagus.