Preheat oven to 350 degrees F (180 degrees C).
In a small bowl, mix the Fresh Cilantro (1/4 cup), Garlic (4 clove), Scallion (1/4 cup), Fresh Ginger (1/2 teaspoon), Salt (1/2 teaspoon), Cayenne Pepper (1/4 teaspoon), Lemon Juice (2 1/2 tablespoon), and Olive Oil (1 1/2 tablespoon) to make the marinade for the salmon.
Place the Salmon Fillet (2) in an air-tight plastic bag with the marinade.
Prepare the mango salsa by combining the Mango (1), Yellow Cherry Tomato (1 cup), Fresh Cilantro (1/8 cup), Red Onion (1/8 cup), Fresh Ginger (1/2 teaspoon), Lime (1), and Salt (1/2 teaspoon) in a bowl. Set aside to let those flavors mingle.
Now you're ready to make the parchment paper pouches. Chop the ends off of the Asparagus (1 bunch) and divide evenly between the two pieces of parchment paper.
Lay the salmon in top of each, being sure to divide up the marinade between the two.
Arrange the Lemon (1) across the top.
Bring together the two ends of parchment paper that run parallel to the fish and fold them to make a tight seal. Use a stapler to hold it if you want. Then, fold in the end until you have something close to air-tight.
Place on a baking sheet in the oven for about 20-25 minutes, depending on the size of your filets.
Eat directly from the pouch, or transfer to a plate (but if you do, transfer out some of the juice first). Top with mango salsa and enjoy!