Carly's Lemon Asparagus Salmon in Paper

To begin preparing this dish, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

First, rinse the salmon fillets under cold running water and position them on a clean plate. Next, squeeze a slice of lemon over each fillet to add flavor and moisture. Sprinkle both sides of the salmon with salt and black pepper for added taste.

Now, take a sheet of parchment paper and fold it in half lengthwise. Place one or two salmon fillets on the folded side of the paper, followed by a slice or two of lemon and 2-3 asparagus spears surrounding the salmon. Sprinkle a pinch of green onion over the lemon slices for extra flavor.

Fold the parchment paper over the salmon, making sure to seal it tightly by folding the edges of the paper multiple times around the open sides. Do not secure the parchment paper with tape, as this is intended to be a loose seal.

Place the sealed packets on a baking sheet lined with parchment paper, and brush the tops of each packet with about 1 teaspoon of olive oil. This will help create a golden crust on the salmon.

Finally, bake the packets in the preheated oven for 20 to 25 minutes, or until the asparagus is tender and the salmon is opaque and slightly flaky. To serve, carefully remove a packet from the baking sheet and place it on a plate. Cut open the parchment paper to release the aroma, then slice into the salmon and serve.