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1
First, preheat the oven to 425 degrees.
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2
Cut your salmon into two portions, and season each with 1/4 teaspoon of seasoning.
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3
Set the salmon aside, and prepare your sauce.
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4
Combine the yogurt, orange juice concentrate, and lemon juice.
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5
Stir to combine.
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6
Set aside.
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7
In another small dish, combine cilantro, chives, zest, and garlic.
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8
Time to assemble the packets.
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9
Lay out one parchment heart on your work space (I cut this like a Valentine heartyou know, fold it in half before you cut).
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10
Now, lay down half your asparagus, and then top them with a fillet.
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11
Do this close to the middle fold.
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12
Now, spoon on a tablespoon or so of the yogurt sauce, and top it with a spoonful of the herb mixture.
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13
To seal your packets, fold the other half of the heart over the salmon.
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14
Then, beginning with the rounded corner, make a small one-inch fold.
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15
Then, making small, over-lapping folds, work your way around the perimeter of the paper.
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16
Now, place your packets on a baking sheet, and bake for 15 minutes.
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17
The paper will be browned and puffed when they are done.
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18
Cooking shears work great to cut these open.
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19
You can serve them with the extra yogurt sauce, if you choose.
