Salmon en Papillote with Zesty Lemon Herb

4 teaspoons Zesty Lemon Herb

8 tablespoons (1 stick) butter, room temperature

4 pieces parchment paper (9" x 12")

1 bunch asparagus, trimmed

4 salmon fillets (6 oz each), skin removed

1 large onion, thinly sliced

1 cup carrots, shredded

2 lemons, 1 juiced and 1 cut into wedges

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1. In a small bowl combine the Zesty Lemon Herb seasoning and butter. Transfer to a piece of plastic wrap, twist tightly to create a log shape. Freeze. This step can be done ahead of time to make the rest of the prep quick and easy.

2. Preheat oven to 450ºF.

3. Lay a piece of parchment flat on the counter. Arrange 1/4 of the asparagus in the middle of the parchment. Top with 1 piece of salmon, 1/4 of the onions, carrots, and lemon juice. Remove the butter from the freezer, slice into 8 portions, and top the salmon with 2 portions of the frozen herb butter

4. Bring the long edges of the parchment together above the fish and fold down until snug against fish. Then tuck the short edges under the fish. Place in a rimmed baking sheet.

5. Repeat steps 3-4 with remaining fish and vegetables.

6. Bake for 10 minutes. Unfold and serve immediately with a lemon wedge.

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