Place 10 spears of asparagus on a piece of tinfoil. Place 1-2 portions of salmon on the asparagus, top with a couple slices of lemon, 1tsp olive oil, and pepper to taste. Fold the tinfoil into a pouch, bake in a 425°F preheated oven for 20-25 minutes or until cooked through. Serve on one yellow container of wild rice or other favorite grain.
1 green, 1-2 red (depending on the amount of salmon), 1 tsp, 1 yellow.