Dill Salmon and Asparagus En Papillotte

• 1/4 cup Kraft Sweet Onion Vinaigrette Dressing
• 1 clove garlic, minced
• 1 Tbsp. dill weed
• 4 salmon fillets (4 oz. each)
• 20 thin asparagus spears
• 1/4 cup Philadelphia Cream Cheese Product

1. Preheat oven to 450F.
2. Mix dressing, garlic and dill in shallow dish.
3. Add salmon fillets; turn to coat.
4. Cover and refrigerate 15 min.
5. to marinate.
6. Drain salmon; discard marinade.
7. Place 1 salmon fillet onto centre of each of 4 large sheets of parchment paper.
8. Top each salmon fillet evenly with asparagus and 1 Tbsp.
9. cream cheese product.
10. Bring up sides.
11. Double fold top and ends to seal packet, leaving room for heat circulation inside.
12. Bake 10 min.
13. or until packets puff.
14. To serve in parchment, place on dish, cut an "X" in top of each packet.
15. Slightly pull back parchment and serve.

clove garlic, dill weed, salmon, thin, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/dill-salmon-asparagus-en-papillotte-91884.aspx (may not work)