Baked salmon with beets and asparagus

So let the challenge begin. This is our first recipe from a delicious dinner last night.

Ingredients
(serves 2 people)
2 wild salmon fillets (roughly 200 g each)
2-4 tbsp cooking fat (grass-fed butter in our case)
16 fresh asparagus spears
3 medium sized beetroots, cut into small cubes
dill to taste
sea salt and pepper to taste

Preheat the oven to 260 degrees.
Line two large pieces of foil and place half the beetroot cubes and 8 asparagus on each piece of foil. Add some salt and pepper and some of the cooking fat. Place the salmon fillets on top of each bed of veggies. Add dill, salt and pepper and finish off with the rest of the cooking fat. Form a pocket of the foil.
Bake in the oven for 10-15 minutes. Be careful to not overcook the fish. Check the fish after 10 minutes, if it's done take it out and let the veggies continue cooking for a few more minutes.