Preheat oven to 425°F.

Cover a large cookie sheet (with raised edges) with aluminum foil and spray with non-stick cooking spray. Place asparagus and salmon (skin side down) on the pan. Drizzle with olive oil, then sprinkle with salt and pepper, to taste.

Pop it in the oven for 20-25 minutes or until asparagus is fork tender.

Once the fish and veggies are out of the oven, cut salmon in half. This recipe makes 2 servings, but you can double it if you need 4. Divide the asparagus evenly and place on 2 plates. Put the salmon on top.

As soon as you're ready to serve, measure ½ cup of Kraft French Onion Dip and scoop into a small microwave safe bowl. Add 2 tablespoons of milk. Microwave on high for 20 seconds. Stir and microwave for 20 seconds more. Stir until smooth.

Immediately pour half of the sauce on top of one piece of plated salmon and the remaining half on the other plated salmon.

Garnish with chopped green onion and serve immediately.