Herb butter salmon and asparagus parcels are a quick, healthy and flavorful meal. Tender salmon fillets are topped with fresh parsley and dill, a knob of butter and lemon, then baked in foil alongside crisp asparagus spears. The parcels lock in steam so the fish stays moist and flavours concentrate, making a fuss-free dinner ready in around 30 minutes.
Salmon and asparagus parcels
These salmon and asparagus parcels are ideal for busy weeknights. Preparation is straightforward and cooking takes only 20 minutes in a preheated oven, with around 10 minutes for prep. Because everything bakes in tinfoil parcels, cleanup is quick and minimal.
Fresh herbs and butter infuse the salmon with bright, aromatic flavour while lemon adds a clean, zesty lift. The asparagus cooks in the parcel alongside the fish so both components finish at the same time, tender but still vibrant.
The recipe uses just a handful of ingredients and is easy to scale for more mouths. If you prefer, substitute a firm white fish for the salmon — cod, haddock or hake all work well — but the combination of parsley, dill and lemon is especially good with salmon.
To assemble, top each fillet with chopped parsley and dill, squeeze over fresh lemon juice, add a slice or two of lemon and a knob of butter, then place asparagus alongside. Fold the foil into sealed parcels and bake. The result is a moist, flaky fillet and tender asparagus with minimal fuss.
If you want to serve sides, boiled baby potatoes and steamed seasonal vegetables pair beautifully. A green salad and crusty bread complete the plate for a satisfying meal.
I hope you enjoy this simple, flavourful dish.
Below are the ingredients, equipment and step-by-step instructions to make these parcels at home.
What you will need
Equipment
Minimal equipment is required: a sharp knife and chopping board for the herbs and lemon, plus a baking tray to hold the foil parcels while they cook.
Ingredients (serves 2)
- 2 medium (or large) salmon fillets (adjust quantity per appetite)
- 1 bunch asparagus tips (or asparagus spears trimmed of woody ends)
- 2 knobs of butter (about ½ ounce / 14g each)
- 1 medium lemon (half for squeezing, half sliced)
- 1 small bunch parsley, finely chopped
- 1 small bunch dill, finely chopped
- Salt and freshly ground black pepper, to taste
Notes on ingredients: tail-end fillets are fine, but thicker center cuts also work. If you buy asparagus spears rather than tips, snap the woody ends off before cooking. Fresh herbs give the best flavour in this recipe.
What to do
- Preheat the oven to 180°C (360°F).
- Finely chop the parsley and dill.
- Cut the lemon in half. Squeeze one half over the fillets, then slice the other half for placing on top of the fish.
- Place each salmon fillet on a piece of tinfoil large enough to enclose it. Season with salt and pepper.
- Sprinkle chopped parsley and dill over the fillets. Add a tablespoon of lemon juice to each fillet, then top with a lemon slice and a knob of butter.
- Arrange asparagus spears alongside each fillet inside the foil.
- Fold the foil into a sealed parcel: bring the sides up and make two folds across the top, then fold the sides to enclose the fish so steam can build but the parcels remain sealed.
- Place the parcels on a baking tray and bake in the preheated oven for 20 minutes.
- Remove from the oven and open the parcels carefully to avoid hot steam. Transfer salmon and asparagus to plates.
- Serve with boiled baby potatoes, steamed vegetables, a green salad or crusty bread as desired.
Open the parcels at the table for a dramatic presentation, or transfer the contents to the serving plates in the kitchen. Be careful when unwrapping as hot steam will escape.
FAQ
Can I freeze the assembled parcels?
Yes. If the salmon was fresh and not previously frozen, assemble the parcels and place them in a large freezer bag for up to 3 months. Cook from frozen, adding about 5 extra minutes to the baking time.
Are dried herbs acceptable?
Fresh parsley and dill are recommended for the clean, bright flavour they provide. Dried herbs will not give the same result.
What vegetables can I use instead of asparagus?
Choose vegetables that cook in roughly 20 minutes, such as small broccoli florets, brussels sprouts or diced butternut squash. Vegetables that take longer (carrots, large potatoes) should be par-boiled first.
Can I assemble parcels ahead of time?
Yes. Assembling the parcels the day before and refrigerating them will deepen the flavour as the fish marinates in herbs and lemon.
Can I substitute a different fish?
Yes. Firm white fish like cod, haddock or hake work well if you prefer something lighter than salmon.
Save for later
This recipe is excellent for midweek cooking and scales easily. Save the page or take a photo of the instructions so you can recreate it quickly whenever you need a simple, satisfying dinner.
The recipe
Recipe details
- Course: Main Course
- Cuisine: British-style
- Prep: 10 minutes
- Cook: 20 minutes
- Total time: 30 minutes
- Serves: 2
- Calories (approx): 423 per serving
Ingredients
- 2 medium (or large) salmon fillets
- 1 bunch asparagus tips
- 2 knobs butter (approx ½ ounce / 14g each)
- 1 medium lemon
- 1 small bunch parsley, chopped
- 1 small bunch dill, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C / 360°F.
- Place each salmon fillet on a piece of tinfoil large enough to enclose it. Season with salt and pepper.
- Chop parsley and dill and sprinkle over the fillets. Squeeze half a lemon over the fish and place lemon slices on top.
- Add a knob of butter to each fillet and arrange asparagus alongside.
- Fold the foil to make tightly sealed parcels and place them on a baking tray.
- Bake for 20 minutes, then remove and open the parcels carefully to avoid hot steam. Transfer to plates and serve with your chosen sides.
Notes
If using vegetables other than asparagus, choose types that finish in 20 minutes or par-boil firmer vegetables first. You can freeze unbaked parcels for up to three months; cook from frozen with an extra 5 minutes. Nutrition values are approximate and exclude extra sides.
Nutrition (approx per serving)
Calories: 423 kcal | Carbohydrates: 6.6 g | Protein: 38.6 g | Fat: 26.9 g | Saturated fat: 9.8 g | Cholesterol: 135 mg | Sodium: 327 mg
