Orange Salmon en Papillote

First, preheat the oven to 425 degrees. Cut your salmon into two portions, and season each with 1/4 teaspoon of seasoning.

Set the salmon aside, and prepare your sauce. Combine the yogurt, orange juice concentrate, and lemon juice. Stir to combine. Set aside.

In another small dish, combine cilantro, chives, zest, and garlic.

Time to assemble the packets. Lay out one parchment heart on your work space (I cut this like a Valentine heart—you know, fold it in half before you cut). Now, lay down half your asparagus, and then top them with a fillet. Do this close to the middle fold. Now, spoon on a tablespoon or so of the yogurt sauce, and top it with a spoonful of the herb mixture.

To seal your packets, fold the other half of the heart over the salmon. Then, beginning with the rounded corner, make a small one-inch fold. Then, making small, over-lapping folds, work your way around the perimeter of the paper.

Now, place your packets on a baking sheet, and bake for 15 minutes. The paper will be browned and puffed when they are done.

Cooking shears work great to cut these open. You can serve them with the extra yogurt sauce, if you choose.