1 For each salmon parcel, place a 50cm sheet of baking paper on top of a 50cm length of foil, and repeat process to make four.
2 Preheat a barbecue with a lid on medium-high. Evenly divide the asparagus, fennel, zucchini noodles and salmon in centre of each sheet of baking paper. Drizzle each with 1 tablespoon lemon juice and 2 teaspoons olive oil. Season with cracked black pepper. Form into a parcel and fold edges to seal, tucking excess foil and paper underneath.
3 Place parcels onto barbecue hotplate. Close lid; barbecue for 10–12 minutes (depending on thickness) until the salmon is just cooked through. Transfer parcels to a board; stand for 2 minutes. Meanwhile, spray bread with oil and barbecue for a few minutes on each side until golden.
4 Combine rocket, parmesan and pine nuts in a bowl. Drizzle with remaining 1 tablespoon of olive oil and toss to combine.
5 Garnish salmon with fennel fronds and shallots, and serve with rocket salad, barbecued bread and lemon wedges.