Salmon and Asparagus in a Bag

Salmon and Asparagus in a Bag

Cathy Trout 0

"An easy, elegant dinner that's fun to make. The salmon is delicately infused with the flavor of the vegetables. If you like your asparagus more al dente, just skip the pre-steaming step."

Ingredients 45 m {{adjustedServings}} servings 254 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place asparagus and water in a covered, microwave-safe, and vented bowl; steam in the microwave for 5 minutes.
  3. Rub salmon with olive oil, 1 tablespoon lemon juice, dill weed, salt, and black pepper; place in a foil oven bag. Toss spinach, capers, red onion, and asparagus with salt, black pepper, and 1 tablespoon lemon juice in the foil oven bag. Place vegetables on top of salmon. Fold foil bag closed and place in a baking dish.
  4. Bake in the preheated oven until salmon flakes easily with a fork, about 30 minutes. Carefully split bag open with a knife to release steam.
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Reviews 6

  1. 7 Ratings


It was easy, healthy and very tasty. I won't steam asparagus as long next time. Easy clean up due to foil bags-


This recipe is simple enough to make on a work night and elegant enough to make for company or a special occasion. I don't have foil oven bags so we just wrapped them individually in foil. The salmon could use some additional seasoning and was a bit overcooked at 30 minutes. I did not steam my asparagus prior to putting it in the oven with the salmon and it was cooked perfectly. We loved how easy this was to clean up after dinner. All in all, this was healthy and tasty and we will make it again.


The salmon was a little bland - so I will use a seafood rub and possibly add garlic next time I make this. I also only blanched the asparagus for a minute instead of steaming for 5 - I prefer it al dente. So easy, and cooking in foil (parchment would have worked, too) made clean up a snap. I would also leave the spinach leaves whole next time - slicing them sort of lost them in the asparagus.