Preheat the oven to 400 degrees F. Have 4 sheets of parchment paper ready to go. (As a note, if your asparagus spears are thick, I suggest cutting them in half lengthwise since we're only roasting for 15 minutes.)

Melt the butter and stir in the garlic, herbs and green onions. You can stir a bit of this into the cooked couscous!

Season the salmon all over with salt and pepper.

Make the parchment paper packet. I use a rectangular sheet of parchment that is 8x12 inches. I fold up short sides. I place ½ cup of the couscous in the center. Add a few asparagus spears. I give them a quick drizzle of olive oil and season them with salt and pepper.

Top with a salmon filet. Add a drizzle of the garlic herb butter. Place a lemon slice or 2 on top. Fold up the long edges over the fish until they touch, then fold them down together to one side, continuing to tighten and roll the packet until it’s sealed.

Repeat with the remaining ingredients and packets, drizzling them all over with the herb butter. If you have any left, you can drizzle it on top after they cook.

Place all the packets on a sheet pan. Roast for 15 to 18 minutes, or until the fish is easily flaked with a fork.

Remove from the oven and serve the packets!