Cut the salmon into equal portions.
Cut the foil into 4 equal sheets and divide the asparagus spears into equal portions, laying them in the centre of the foil.
Mix together minced garlic and oil and drizzle over the asparagus.
Season each salmon fillet and lay over the asparagus
Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste.
Top each with about 2sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4tsp per each, and if using parsley use 1 1/2 tsp).Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.