Here's What You'll Need
salmon fillet, lemons, salt, black pepper, shallots, garlic, dill, white wine, asparagus
Place lemon slices on parchment paper, top with salmon. Season with salt and pepper, sprinkle w/ lemon zest, garlic, shallots, & dill. Place asparagus next to salmon, sprinkle w/ a pinch of salt.
Pour white wine (or olive oil) on top, then fold parchment over and on top of the salmon.
Beginning on one side, crimp the parchment along the edge to tightly seal. You can secure with paperclips, if needed.
Place the sealed parchment packets on a baking sheet, cook for 12-14 minutes, or until the salmon has reached an internal temperature of between 125-130 F. Serve immediately!