Parchment Baked Salmon with Fennel Yogurt Sauce

Ingredients

• 6 oz salmon filet (skinless)
• 2 asparagus stalks
• 1/2 fennel bulb
• 1/2 lemon (thinly sliced and seeds removed)
• 1 tbsp lemon juice
• 1/4 cup green peas
• 2 tbsp olive oil
• pea sprouts (garnish (optional))
• to taste salt
• to taste ground black pepper
• 1/4 cup Greek-style yogurt
• 2 tbsp fennel fronds (chopped)
• 1 tbsp tarragon (chopped)