Ingredients:

  • 4 (6 oz / 170g) salmon fillets
  • 1 lb (450g) thin asparagus spears
  • 1 large lemon, thinly sliced into rounds
  • 2 tbsp (28g) unsalted butter, chilled and cubed
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (1g) freshly cracked black pepper
  • 4 sprigs (4g) fresh dill, roughly chopped
  • 2 cloves (6g) garlic, minced

Instructions:

  1. Cut four large squares of parchment paper (approx. 12x12 inches), fold each in half to create a crease, then unfold.
  2. Place a handful of asparagus spears in the center of each parchment sheet to create a vegetable base.
  3. Position one salmon fillet atop the vegetables.
  4. Rub the minced garlic and olive oil over the top of the fish, then season with salt and pepper.
  5. Top each fillet with two lemon slices, a pat of butter, and a sprinkle of fresh dill.
  6. Fold the paper over the salmon and crimp the edges tightly, twisting the ends to create a sealed pouch.
  7. Place pouches on a baking sheet and bake at 400°F (200°C) for 12–15 minutes until the packets are puffed and firm to the touch.