Step 1

Get ready. Preheat the oven to 425°F.

Step 2

Season the salmon. Pat dry the salmon pieces and place them in a medium bowl. Season with the dried oregano, lemon zest, and a good pinch or two of salt and pepper. Drizzle with the olive oil and mix everything gently to combine. Set the bowl aside.

Step 3

Assemble the bundles. Place a 12x16-inch piece of parchment paper on a clean surface with the widest side in front of you. Fold it in half vertically then open it again. Place 1/4 of the sliced potatoes on one of the halves. Top the potatoes with 5 asparagus spears and sprinkle the vegetables with salt and pepper. Top with the salmon, then place three thin slices of lemon on top of the salmon and fold the second half of the parchment paper over the fish and vegetables. Repeat with the three remaining 12”x16” sheets of parchment paper for four “bundles” in total.

Step 4

Seal the parchment paper bundles. Bring the edges together and then fold and crimp them, tucking the last fold under the packet, to completely enclose the packet. Do not fold too tightly, as the steam and the heat need some space to expand.

Step 5

Bake the bundles. Place the 4 parchment paper bundles on an ungreased rimmed baking sheet and place in the preheated oven. Bake for about 15 minutes; the total time will depend on the thickness of the salmon. At 15 minutes, the fish should be flakey and opaque.

Step 6

Allow it to rest. Remove the baking sheet from the oven and allow the pouches to sit on the countertop for about 4 to 5 minutes. With a knife, pierce the center of each parchment paper and carefully open it up slowly in case there is steam.

Step 7

Serve. With a spatula, transfer each bundle to plates, drizzle with some more olive oil and top with a sprinkle of fresh dill. Serve at once.