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Steps
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Sequence
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Step
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| 1 | Preheat oven to 400 degrees. |
| 2 | Cut four sheets of aluminum foil about 14-inch long. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil. |
| 3 | In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. |
| 4 | Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. |
| 5 | Layer fillets over asparagus. |
| 6 | Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste. Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). |
| 7 | Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose. |
| 8 | Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes. Unwrap and serve warm. |
