Parchment Baked Salmon

Preheat the oven to 350ºF.

Prepare the asparagus by slicing each stalk in half lengthwise. Set aside.

Cut 4 large squares out of parchment paper. Fold them in half diagonally. Take a large spoonful of pesto and spread it on half of the parchment paper. Take a quarter of the asparagus spears and place them on top of the arugula pesto. Drizzle the asparagus with 2 teaspoons olive oil and sprinkle with salt and pepper.

Wrap the salmon in two slices of prosciutto. Place the piece of salmon on top of the asparagus, and drizzle the salmon with the remaining teaspoon of oil.

Fold the other half of the paper down over the salmon and asparagus spears and pesto. Starting at one end, pinch the paper over itself in small sections until the paper is sealed.

Place the packets on a sheet pan and place in the oven. Bake the fish for 20 minutes or until tender and still a little translucent in the center. The paper will start to get a little golden around the edges.

Each person can tear open the paper when served, revealing the salmon, asparagus spears and arugula pesto. Serve with a lemon wedge and enjoy!