Preheat the oven to 400 F and mix all of the ingredients except for the salmon and the asparagus in a small bowl.
Tear off three sections of foil - each between 12 and 14 inches square and place each piece of foil on a sheet pan. I was able to fit all three pieces on my favorite standard home cook sized sheet pan ( which is called a ½ sheet pan ) with the edges folded up a little bit so they all could squeeze in.
Place on salmon filet, skin side down, on each piece of foil. Divide the asparagus among the foil squares evenly.
For each packet, put two teaspoons of the olive oil and seasoning mixture from Step 1 on the salmon and one on the asparagus. Fold the left and right sides of the packet to the center, and then fold the top and bottom sides of the packed to the center, crimping them with your fingers to seal. It doesn't have to be perfect, but try to get it pretty secure.
Cook for 18 min at 400 degrees F.