Ingredients:

  • 2 (6-ounce/170g) salmon fillets
  • 1 bunch asparagus (approximately 8 ounces/225g), trimmed
  • 1 lemon, thinly sliced
  • 2 tablespoons (30ml) fresh dill, chopped
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) dry white wine (optional)
  • Salt and freshly ground black pepper to taste
  • 2 large sheets of parchment paper or aluminum foil

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Cut two large sheets of parchment paper or foil. Place one sheet on a baking sheet.
  3. Arrange half of the asparagus spears in the center of each sheet. Top with a salmon fillet. Season with salt and pepper.
  4. Arrange lemon slices on top of the salmon. Sprinkle with chopped dill and drizzle with olive oil and white wine (if using).
  5. Fold the parchment paper or foil over the salmon, creating a sealed packet. Crimp the edges tightly to ensure no steam escapes.
  6. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  7. Carefully open the packets (watch out for steam!). Garnish with fresh dill sprigs and lemon wedges, if desired. Serve immediately.