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1
Preheat the oven to 350 degrees F.
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2
Prepare the asparagus by slicing each stalk in half lengthwise.
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3
Set aside.
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4
Cut 4 large squares out of parchment paper.
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5
Fold them in half diagonally.
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6
Take a large spoonful of pesto and spread it on half of the parchment paper.
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7
Take a quarter of the asparagus spears and place them on top of the arugula pesto.
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8
Drizzle the asparagus with 2 teaspoons olive oil and sprinkle with salt and pepper.
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9
Wrap the salmon in two slices of prosciutto.
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10
Place the piece of salmon on top of the asparagus, and drizzle the salmon with the remaining teaspoon of oil.
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11
Fold the other half of the paper down over the salmon and asparagus spears and pesto.
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12
Starting at one end, pinch the paper over itself in small sections until the paper is sealed.
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13
Place the packets on a sheet pan and place in the oven.
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14
Bake the fish for 20 minutes or until tender and still a little translucent in the center.
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15
The paper will start to get a little golden around the edges.
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16
Each person can tear open the paper when served, revealing the salmon, asparagus spears and arugula pesto.
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17
Serve with a lemon wedge and enjoy!
