Dilly Salmon Packets with Asparagus

Remove the foil and place the fillet on top of the asparagus for a nice look. Without a grill? Bake the bags at 425° C for 15 minutes or until the desired degree of readiness.
Preheat the grill to medium-high heat.Brush 4 12-inch-square pieces of foil with cooking spray; place 1 fillet in the center of each piece. Brush each fillet with 1 1/2 teaspoons of butter and 1 tablespoon of dill. Sprinkle evenly with salt, pepper and orange slices. Cover the fillets with the edges of the foil; fold to seal. Place the bags, sealed side up, on the grill; cover and cook for 12 minutes or until desired browning. Remove the foil bags from the grill.Combine the butter and asparagus in a bowl; toss to combine. Grill the asparagus; cook for 5 minutes or until crisp-tender, turning once after 3 minutes. Divide the asparagus evenly into 4 plates. Open the sachets; top with the asparagus fillet. Spread the orange slices evenly over the fillet.