Grilled Salmon Parcels with Zesty Dill Marinade

Prepare the marinade by whisking together the lemon juice, olive oil, Dijon mustard, agave syrup, chopped fresh dill, salt, and black pepper in a bowl.

Lay the salmon fillets, asparagus, zucchini, and sweet red bell pepper on two separate grilling/bbq trays or reusable grill bags.

Pour half of the marinade over each tray, ensuring to evenly distribute it over the salmon fillets and vegetables.

Cover the trays with grill-safe covers or seal up the grill bags.

Grill over medium-high heat, making sure to turn over and baste with the marinade occasionally. Grill until the salmon fillets are cooked through and flaky, and the vegetables are tender, about 10 minutes.

Allow the salmon parcels to cool for a few minutes before serving warm.