1. Preheat oven to 450 degrees.

2. Break ends off asparagus spears and divide spears into four portions. Then,spray center of each foil sheet with nonstick cooking spray. Place one salmon fillet in the middle of each sheet, along with a portion of asparagus. Drizzle with lemon juice and add fresh ground black pepper.

3. Bring up sides of foil and fold the top over twice. Seal the ends, leaving room for air to circulate inside the packet. Cook in oven for 15-18 minutes, until salmon is opaque.