Seal the parcels: Carefully fold the edges of the foil over the parcels to form airtight packets. Make sure the parcels are tightly sealed to seal in moisture during cooking.
Bake: Bake the parcels in a preheated oven for 20 to 25 minutes, or until the salmon is cooked through and the asparagus is tender.
Serve: Carefully open the parcels (beware of hot steam) and serve immediately. Sprinkle with fresh chopped parsley to add color and freshness.
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