Salmon & Asparagus Parchment Packs
Trim asparagus (find the natural breaking point by snapping an individual piece). Slice lemon.
Make a compound butter using dried herbs, fresh herbs, salt and garlic. Mash with a fork to mix.
On a rectangular piece of parchment paper, layer lemon, asparagus, salmon and compound butter.
Gather the long ends at the top and roll down to seal, twisting both ends like a tootsie roll.
Place the salmon packs on a baking sheet. Bake at 375F for 20 min.
Remove from the oven, unwrap the parchment, and enjoy!
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