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Lemon Parmesan Salmon with Asparagus

My kids ate this one right out of the foil before I could get it onto a plate, there was mostly silence at the table and a few "mmmm this is so good" comments mixed in. I call that a salmon recipe success!

No Leftovers Tonight

Confession time...I don't love salmon (...I like it...kind of). I do like it smoked and in cheese balls but as an entree, not so much. However, I do love eating it at the lodge when Bruce or Jake prepare it, they have magic salmon preparation powers. If you have had their fish, you know what I am talking about.

We have salmon in our freezer, I know there are health benefits to eating it so, I am determined to serve it at our house more often. Luckily, my family doesn't share my lack of love for salmon and will eat it when I prepare it. It won't go to waste at our house.

So, lets get started on the amazing (it really was) salmon we had the other night!

This is a pretty straight forward recipe, I didn't do any of my usual tweaks and it was simple and quick to prepare. I thawed my salmon, rinsed it and then prepared the asparagus by chopping off the woody ends and washing the remaining. Then made the sauce and that was all there was to it. I truly believe that the simpler the recipe the better and often the tastier!

I prepared my foil packs using heavy duty 18" foil so that it wouldn't rip. Doubling up thinner foil will work too. Topped my fish with the sauce in the recipe and then wrapped them up and baked them. This recipe can be done on the BBQ but it was way to cold for me to attempt it the other night. Maybe in the spring because we will definitely be doing this one again!

Hint: I did not broil the salmon at the end to give the cheese a crunch, I wish I had. Try it and let me know.

Lemon Parmesan Salmon with Asparagus


- 6 portions of Salmon, skin on or off

- 1 pound asparagus, wood ends trimmed.

- 1/3 Cup butter, melted

- 1/3 Cup lemon juice, or juice of a lemon

- 1 TBS minced garlic, or 4 large cloves garlic, minced

- 2 tsp fresh parsley finely chopped, or dried

- Salt and Pepper to taste

- 2/3 Cup shredded parmesan cheese (grated will work fine)

Garnish: Lemon wedges and parsley


1- Preheat oven or BBQ (see specific instructions below)

2 - Place 2 salmon portions in the center of one 12"x18" heavy-duty foil piece. Divide the asparagus in the equal portions and arrange next to the salmon on each foil piece.

3- In a small bowl, combine melted butter, lemon juice, garlic and parsley. Spoon the garlic/butter mixture evenly over each piece of salmon and asparagus. Season with salt and pepper to taste. Divide parmesan cheese evening and top salmon.

4 - Tent with foil, tightly sealing the edges to prevent the butter from leaking and create a foil packet.


Bake in preheated oven 400 degrees for 15 minutes, or until cooked to desired doneness.

**For a crispy top, broil 1 to 2 minutes extra until cheese is golden.**


Grill, covered on medium high heat for 15-20 minutes, or until cooked to desired doneness.

**For a crispy top, broil 1 to 2 minutes extra until cheese is golden.**

5. Serve with fresh lemon wedges and garnish with extra parsley.

Enjoy! ~ Momma Mary

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