In a small bowl mix together cilantro, garlic, mustard, lemon juice, coconut oil and salt and pepper.
Tear two large sheets of tinfoil and place on a baking sheet. They should be big enough to completely wrap the salmon and asparagus so it is completely sealed when cooking.
Place 10 asparagus sprigs on each tinfoil piece and then place the salmon fillets on top of the asparagus.
Evenly coat the salmon fillets with the mustard and cilantro mixture and place two lemon slices on each fillet. Wrap the tinfoil completely around the salmon so it is fully sealed.
Cook for 20 minutes, transfer to a plate and enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2016/03/07/mustard-and-cilantro-baked-salmon-with-asparagus/