°2 salmon fillets
°Two tablespoons of vegetable broth or chicken broth
°1 1/2 tsp lemon juice, or to taste
°1 tsp of your favuorite hot sauce (we use Sriracha)
°4 tsp minced garlic (4 cloves)
°Salt & ground black pepper to taste
°3-4 tablespoons butter, cut into small cubes (or margarine)
°2 tablespoons of chopped parsley or cilantro
°450g medium-thick asparagus, woody ends trimmed


To prepare the salmon baked in the trays: Preheat the oven to 425°F (220°C). Cut two sheets of heavy-duty 14" x 12" (35 x 30 cm) aluminum foil, and place each piece individually on your work surface. In  bowl, combine the garlic butter sauce ingredients: broth, lemon juice, & hot sauce.
Season both sides of the salmon fillets with salt and pepper and spread the salmon on the foil near the center, then place the sliced asparagus on one side of the salmon, following the long direction of the chips. 
You can adjust the seasoning of the salmon filet with more salt and pepper, then sprinkle garlic on top. Generously drizzle garlic butter sauce over salmon and asparagus fillets.
Divide the pieces of butter evenly among the tins, overlapping them with the salmon and asparagus slices.
Roll the salmon leaf bags and crimp the edges together, then roll up the ends. Don't wrap it too tightly - keep some extra space inside for heat to circulate.
Transfer packages of salmon foil to a baking sheet and bake salmon, seam side up, until salmon is cooked through, about 9 to 12 minutes.
Carefully unwrap the baked salmon in aluminum foil bags, drizzle with lemon juice and garnish with fresh parsley or cilantro and a wedge of lemon.