- 3/4 pound asparagus, cut into 3-inch pieces
- 4 skin-on salmon fillets (6 oz. each)
- 8 sprigs dill
- 1 lemon, cut crosswise into 12 thin slices
- 4 tablespoons cold butter, cut into 8 pieces
Fold four 20-inch-long parchment sheets in half lengthwise. Unfold one sheet at a time. Mound one quarter of the asparagus on one side, parallel to crease. Top with 1 fillet; season. Top with 2 dill sprigs, 3 lemon slices and 2 pats butter; season. Fold parchment over; fold up edges to seal. Bake pouches on sheet at 375 degrees until fish flakes, 18 minutes.