Salmon and Asparagus Foil Packs
Salmon and Asparagus Foil Packs are an easy, healthy camping recipe packed with protein and nutrients, perfect for cooking over a campfire or grill.
Equipment
- Heavy-duty aluminum foil
- Campfire, grill, or stove
- Tongs
- Heat-Resistant Gloves
- Cooler
- Knife and cutting board
Ingredients
Main Ingredients:
- 4 salmon fillets 6 ounces each, skinless or with skin
- 1 pound asparagus spears trimmed
- 1 large lemon thinly sliced
- 4 cloves garlic minced
- 4 tablespoons olive oil
- Salt and pepper to taste
Optional Add-Ons:
- Fresh dill or parsley
- Paprika or chili flakes
- Parmesan cheese
Instructions
Prepare Cooking Area
- Build a medium campfire and let flames die down to embers, or preheat grill/stove to medium-high heat.
Prep Ingredients
- Rinse salmon fillets and pat them dry.
- Trim tough ends from asparagus spears.
- Slice lemon and mince garlic.
Assemble Foil Packs
- Tear four sheets of heavy-duty foil (18 inches each).
- Place a salmon fillet in the center of each sheet.
- Add a small bundle of asparagus beside the salmon.
- Drizzle olive oil over the salmon and asparagus. Sprinkle with salt and pepper.
- Top with lemon slices and minced garlic.
- Fold foil into tightly sealed packets, leaving space for steam to circulate.
Cook Foil Packs
- Campfire: Place packets on hot embers or grill grate, cooking for 15–20 minutes. Flip halfway through.
- Grill/Stove: Place packets directly on the grill or stove surface, cooking for 15–20 minutes without flipping.
Serve and Enjoy
- Carefully open foil packs to release steam. Serve directly from the foil or plate for a polished presentation.
- Garnish with fresh herbs or Parmesan if desired.