Garlic Dijon Shrimp and Salmon Foil Packs

The first lift of a foil corner sends up a cloud of garlic and lemon, and the butter gathered around the asparagus smells like the best part of the meal.…

By Ava
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November 14, 2026
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Reading time: 8 min

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The first lift of a foil corner sends up a cloud of garlic and lemon, and the butter gathered around the asparagus smells like the best part of the meal. I make these Garlic Dijon Shrimp and Salmon Foil Packs when I want seafood and vegetables to cook together without a stack of pans to wash afterward. Each packet gets its own salmon fillet, shrimp, asparagus, and a spoonful of mustardy butter.

The order matters more than it looks: asparagus goes down first, then the seafood sits on top. Cutting the asparagus into 2-inch pieces gives it a chance to cook alongside the salmon and shrimp, while the sealed foil keeps the butter and cooking juices close to everything. Use large shrimp and salmon fillets of the same size so the timing stays predictable. The finished packets bring tender asparagus, flaky salmon, and shrimp together in one bright, savory bite.

Why the Asparagus Belongs Under the Seafood

These packets cook several ingredients at once, and their placement gives the asparagus a useful head start. It sits directly on the foil while the salmon and shrimp rest above it, so the vegetables are surrounded by the buttery juices as everything cooks in the closed packet. The asparagus also isn’t hidden beneath a thick layer of seafood; each portion has a clear base and an even amount of protein.

The 2-inch cut is practical, too. Short pieces divide neatly among four packets and are easier to eat alongside a forkful of salmon or shrimp than long stalks would be. Keep the pieces close in size so they cook at a similar pace. If you leave the asparagus in long sections or cut some pieces much thicker than others, you’ll make the portions less consistent. This simple layering also means there’s no need to toss the asparagus in a separate bowl before assembling.

What the Dijon Butter and Seafood Each Bring

• Unsalted butter — Melted butter carries the garlic, mustard, and lemon over the seafood and vegetables. Unsalted butter lets the measured kosher salt do the seasoning; I wouldn’t casually swap in salted butter because the finished seasoning would be harder to control.
• Dijon mustard and lemon juice — Dijon gives the butter a sharp, savory edge, and lemon juice keeps that richness from feeling heavy. Stir them together with the melted butter until blended. Yellow mustard has a milder, sweeter character, so it won’t give the sauce the same balance.
• Garlic — Minced garlic spreads through the butter instead of leaving large pieces in one bite. Freshly minced cloves give the sauce its direct, aromatic flavor; jarred minced garlic can work in a pinch, though its flavor is often less lively.
• Salmon fillets — Skinless fillets weighing 6 ounces each give the four portions a consistent size and make them easy to place in separate packets. Thaw frozen fillets before assembling so the cooking time is not thrown off by a frozen center.
• Large shrimp — Shrimp sized 16 to 20 per pound are substantial enough to cook alongside the salmon without disappearing into the asparagus. Buy them peeled and deveined to keep prep straightforward, and thaw them first if they were frozen.
• Asparagus — Trim the ends before cutting the stalks into pieces. Choose asparagus that looks fresh and firm; very thin and thick stalks can soften at different rates, so keep the pieces you cut as even as you can.

How to Assemble the Packets for Even Cooking

Stir the Garlic Dijon Butter

Combine the melted butter, Dijon mustard, minced garlic, lemon juice, kosher salt, and black pepper in a small bowl. Stir until the mustard and seasonings are distributed through the butter rather than sitting in separate streaks. The mixture should look cohesive and smell distinctly of garlic and lemon. If it separates while you assemble the packets, give it another quick stir before spooning it over the portions.

Layer Four Individual Portions

Heat the oven to 425°F and cut four 12-by-18-inch pieces of heavy-duty aluminum foil. Divide the trimmed, 2-inch asparagus pieces among the foil, then place one 6-ounce salmon fillet and one-quarter of the shrimp on each portion. Spoon the garlic Dijon butter evenly over the salmon, shrimp, and asparagus. Fold and seal each piece into a packet, then arrange all four packets on a rimmed baking sheet.

Bake Until the Seafood Is Done

Bake the packets for 14 to 18 minutes. Check the thickest part of a salmon fillet with a thermometer; it should reach 145°F, while the shrimp should look opaque and feel firm. If the salmon is not there yet, return the sealed packets to the oven and check again rather than relying on color alone. Open each packet carefully after baking, keeping your hands and face away from the hot steam.

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Garlic Dijon Shrimp and Salmon Foil Packs

Garlic Dijon shrimp and salmon foil packs bake with asparagus in a buttery mustard sauce for an easy, all-in-one dinner. Each packet keeps the salmon moist while the shrimp turn opaque and firm.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

For the garlic Dijon butter

• 4 tbsp unsalted butter melted
• 2 tbsp Dijon mustard
• 3 cloves garlic minced
• 1 tbsp lemon juice
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

For the foil packs

• 1 lb asparagus trimmed and cut into 2-inch pieces
• 4 fillets (6 oz) salmon skinless, thawed if frozen
• 1 lb shrimp large (16 to 20 per pound), peeled and deveined, thawed if frozen

Equipment

• 1 rimmed baking sheet

Method

 

Make the garlic Dijon butter

1. In a small bowl, stir together the melted butter, Dijon mustard, garlic, lemon juice, salt, and pepper.

Assemble the foil packs

1. Heat the oven to 425°F.
2. Cut four 12-by-18-inch pieces of heavy-duty aluminum foil.
3. Divide the asparagus among the foil pieces, then place a salmon fillet and one-quarter of the shrimp on each portion.
4. Spoon the garlic Dijon butter evenly over the salmon, shrimp, and asparagus.
5. Fold and seal each foil piece into a packet.
6. Arrange the packets on a rimmed baking sheet.
7. Bake for 14 to 18 minutes, until the salmon reaches 145°F in the thickest part and the shrimp are opaque and firm.
8. Carefully open the packets, watching for hot steam.

Notes

For best results, seal each packet tightly so the ingredients cook in the garlic Dijon butter. Refrigerate leftovers for up to 3 days; freezing is possible, though the seafood texture may soften. For a dairy-free option, use plant-based butter.