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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
Cook Time 18 minutes
Total Time 33 minutes
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.