Preheat your oven to 400 degrees F. Grab four sheets of parchment paper and lay them out on your counter. This is where the magic happens! If your asparagus spears are thicker than usual, consider cutting them in half lengthwise to ensure even roasting.
Melt the butter in a small saucepan over low heat. Once melted, stir in the minced garlic, chopped herbs, and sliced green onions. This mixture will infuse the salmon with incredible flavor.
Season the salmon filets generously with kosher salt and pepper. This step is crucial as it enhances the natural flavors of the fish and complements the butter.
Now, let’s create the parchment packets. Take one sheet of parchment paper (about 8x12 inches) and fold it in half. Open it back up to create a crease in the middle.
In the center of the parchment, place ½ cup of cooked couscous. Add a few spears of asparagus on top, drizzling them lightly with olive oil and seasoning with more salt and pepper.
Next, place a seasoned salmon filet on top of the couscous and asparagus. Drizzle about a tablespoon of the garlic herb butter over the fish, and add a slice or two of lemon on top for that zesty kick.
Fold the parchment over the filling, pinching it tightly to seal and create a packet. Make sure it’s sealed well to trap all those wonderful flavors inside.
Repeat the process for the remaining ingredients, drizzling extra butter on top of each packet if desired. Place all the packets on a baking sheet.
Roast in the preheated oven for 15 to 18 minutes. You’ll know they’re done when the salmon flakes easily with a fork. The asparagus should be tender yet still vibrant in color.
Carefully remove the packets from the oven. Take caution when opening them; the steam inside is hot! Serve the packets directly on plates for a charming presentation, allowing everyone to enjoy the aromas as they open their meal.
