Ingredients:

  • 4 (6 oz / 170g) skinless salmon fillets
  • 4 tbsp (56g) unsalted butter, chilled and sliced into pats
  • 1 large (120g) lemon, thinly sliced into rounds
  • 4 sprigs (4g) fresh dill or parsley
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 1 lb (450g) thin asparagus, woody ends trimmed
  • 1 cup (150g) baby carrots, halved lengthwise
  • 2 tbsp (30ml) extra-virgin olive oil
  • ½ tsp (3g) garlic powder

Instructions:

  1. Toss the trimmed asparagus and halved carrots in a bowl with the olive oil and garlic powder.
  2. Lay out four large sheets of parchment paper on your workspace. Spoon a handful of vegetables into the center of each sheet, creating a flat rectangular bed for the fish.
  3. Place one salmon fillet atop the vegetables. Season with salt and pepper.
  4. Top each fillet with a pat of butter, two lemon slices, and a sprig of fresh dill.
  5. Fold the parchment paper in half over the salmon. Starting at one corner, make small, tight overlapping folds along the edge to create a half-moon seal. Press firmly to ensure no steam can escape.
  6. Place the packets on a baking sheet and bake at 400°F (200°C) for 12–15 minutes until the parchment puffs up and the salmon reaches an internal temperature of 135°F (57°C).