8 pieces of salmon fillet, about 125 g (4 oz) each, skinned
finely grated rind and juice of 1 lemon
4 tablespoons chopped parsley
2 tablespoons chopped dill
salt and pepper
Cook the asparagus in a large saucepan of lightly salted boiling water for 3–4 minutes until just tender. Drain well.
Lightly grease a baking sheet, then place 4 salmon fillets on the sheet, skinned side up. Toss the asparagus with the lemon rind, parsley and dill and season well. Arrange on top of the salmon fillets, then top with the remaining salmon fillets, skinned side down. Using 3 pieces of kitchen string on each, roughly tie the salmon pieces together to enclose the filling. Season and pour over the lemon juice.
Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes, or until the fish is opaque and cooked through. Serve with new potatoes and salad, if liked.