Preheat the oven to 350 degrees F (175 degrees C).

Prepare the asparagus by slicing each stalk in half lengthwise.

Cut 4 large squares out of parchment paper.

Fold each square in half diagonally to form a triangle.

Open the parchment triangle and spread a large spoonful of pesto on one half.

Place a quarter of the asparagus spears on top of the pesto.

Drizzle the asparagus with 2 teaspoons of olive oil and sprinkle with kosher salt and pepper to taste.

Wrap a salmon fillet (about 4 ounces) in two slices of prosciutto.

Place the wrapped salmon on top of the asparagus.

Drizzle the salmon with the remaining teaspoon of olive oil.

Fold the other half of the parchment paper over the salmon and asparagus.

Starting at one end, pinch the paper over itself in small sections to seal the packet.

Repeat for the remaining three servings.

Place the sealed parchment packets on a sheet pan.

Bake in the preheated oven for 20 minutes, or until the salmon is tender and slightly translucent in the center.

The parchment paper will start to turn golden brown around the edges.

Carefully remove the packets from the oven and transfer to serving plates.

Let each person tear open their packet at the table, revealing the salmon, asparagus, and pesto.

Serve immediately with a lemon wedge.