Dilly Salmon Packets with Asparagus

4 from 1 vote
Course Main Dish
Servings 4


  • Nonstick cooking spray
  • 4 (6-ounce) salmon fillets
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped fresh dill
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 8 orange slices
  • 2 tablespoons olive oil
  • 1 pound Asparagus trimmed


  • Preheat a grill to medium-high heat.
  • Coat 4 (12-inch-square) pieces of foil with spray and place 1 piece of fish in center of each. Top the fish with 1 teaspoon butter and 1 tablespoon of dill. Season with salt and pepper and arrange 2 orange slices on each fillet. Bring edges of foil up over fillets and fold to seal.
  • Place the packets seal side up on the grill, cover, and grill 12 minutes or until desired degree of doneness. Remove the foil packets from grill.
  • Combine the oil and asparagus in a small bowl, toss, and place the asparagus on the grill until crisp-tender, turning halfway through, about 4 minutes in total.
  • Remove the fish from the foil and arrange the fillets over the asparagus for a lovely presentation. No grill? Bake the packets at 425°F for 15 minutes or until desired degree of doneness.
  • Divide asparagus evenly among 4 plates. Open packets; top asparagus with fillets. Squeeze orange slices evenly over fillets.
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