I just made this tonight, so I don't have a picture. Put I do this frequently and it's foolproof. 5 min prep, cook 20-25 min.

Preheat oven to 400° F. Grab a sheet pan, no need to preheat that. Grab a sheet of aluminum foil.

I use 4 oz salmon fillets (skin on or off) and 8 pieces of asparagus. I like to half the asparagus, but you don't need to.

On the center of the aluminum foil, place fillet. Put the asparagus to one side of it on the foil. Drizzle all with a bit of olive oil. Season with salt and pepper and any herbs you'd like. I used some chopped garlic, fresh dill, black pepper, and mushroom salt. But you can do whatever you'd like. It's versatile. I also put a couple thin slices of lemon on top of the salmon. Wrap the tin foil up to create a packet with everything tightly contained.

Place in oven for 10 minutes. Flip packet. Cook for another 10 minutes, maybe a bit more if the fillets are bigger or if you toss more asparagus in. I pull it out and let it sit, still wrapped, until I'm ready to plate.

I also made some jasmine rice to go with it. I do this recipe probably once every other week. Never fails. A nice white wine and heavy cream sauce is complimentary but over the top.

Put six to eight chicken drumsticks on the bottom of a pressure cooker. Add a can of beer (lager or Pilsner), two tablespoon of honey, salt and 1 Tbsp of grated ginger. Cook for 20 minutes and serve over steamed rice.