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4 sheets of parchment paper 16 inches
long
2 pounds of fresh
salmon fillet divided into 4 portions
½
pound of asparagus tips
4
Tbsp olive oil
2 Tbsp
of minced fresh herbs (you could try basil, dill, tarragon
or thyme)
Juice
of 2 lemons
Heat
oven to 450 degrees. Fold parchment pieces in half, open the fold and place one piece of salmon on bottom half, about 1 inch
from the crease. Top each fish portion with one Tbsp of olive oil, ½ Tbsp of herbs and an equal portion of asparagus
tips, sprinkle with lemon juice. Enclose fish in parchment with a series of overlapping folds. Place packets in a single layer
on baking sheet. Bake for 6 to 10 minutes, depending on the thickness of the fish, the parchment paper will be puffed up and
brown.
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