1 bunch asparagus, tough ends trimmed
2 cloves garlic, minced
1 tablespoon minced fresh dill
Salt and pepper
4 skinless salmon filets
1 lemon cut into wedges
Cut 4 squares of aluminum foil and spray lightly with cooking spray. Divide the asparagus among the foil squares. Top the asparagus with the salmon fillets and sprinkle with garlic, dill, salt and pepper.
Bring up the edges of each foil square and crimp tightly into packets.
Place 1 cup water in the pressure cooker and add the wire rack. Place the four packets on the rack and seal the lid. Set for high pressure 12 minutes. Instant release the pressure. Remove the packets with tongs and serve.
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