• About 30 minutes before you plan to serve the meal, get a medium fire going. You can cook this on a charcoal grill, a BBQ, gas grill, or on a grill plate over a campfire.
• Note: If you’re cooking this recipe at home, you can bake the assembled packets in a 400 degrees F oven for 15-20 minutes.

For each pouch:

• Lay 2 good sized pieces of heavy duty foil crosswise to each other, then spray generously with nonstick cooking spray.
• Place a slice or two of lemon in the center of the aluminum foil, top with a sprig of dill, then one piece of salmon.
• Lightly spray the top of the salmon with olive oil spray, then season with a little garlic powder, onion powder, salt and pepper.
• Place a sprig or two of fresh dill (or more - we love fresh dill!) on top of each salmon portion, then top with another half slice of lemon.
• Fold foil ends in, rolling to form a well sealed packet, leaving room above and to the sides of the salmon. (See photos in the post, for how I do it.) Repeat for remaining salmon portions.
• Place the salmon foil packets over your fire or grill, cook for 5-7 minutes. (5 if you like your asparagus soft, 7 if you like the asparagus crunchy).
• Remove the salmon packets from the heat.
• Divide the asparagus spears between the foil packets. For each packet, divide that packet’s portion of asparagus on either side of the salmon.
• Add a tablespoon of butter to each packet - I cut them in half and put one half over each asparagus section. Season asparagus with a little salt and pepper to taste - you can also do the onion and garlic powder, if you like.
• Re-wrap the foil packet and return to the heat.
• Cook until salmon flakes easily (Internal temperature of 145 F when an instant read thermometer is inserted into the thickest part of the salmon- if you’re one to measure!), and the asparagus is as done as you like.
• Actual cooking time will depend on your grill, and the thickness of your salmon, but expect about another 5-10 minutes. (Usually about 10-15 minutes total)
• Carefully open each foil packet, and serve hot!