Soak the cedar wraps in water, wine, stock, or juice for at least 20 minutes before using. Make sure the wraps are completely submerged so they become flexible and are less likely to burn during cooking.

Preheat the oven to 350°F.

In a small bowl, combine the tomato basil bruschetta topping with the goat cheese. Mix gently until evenly combined and set aside.

Place one salmon fillet in the centre of each soaked cedar wrap. Season lightly with salt and freshly ground black pepper.

Spoon the bruschetta and goat cheese mixture evenly over the four salmon fillets.

In a separate bowl, toss the trimmed asparagus with 2 tablespoons of olive oil and a little salt and pepper. Arrange approximately 4–5 asparagus spears over each salmon fillet.

Carefully fold the cedar wraps around the salmon and asparagus, securing each bundle with the provided food-safe ties or blanched green onions. Avoid wrapping too tightly, allowing a little room for the ingredients to cook evenly.

Place the cedar-wrapped salmon bundles on a baking sheet, seam-side up, and transfer to the preheated oven.

Bake for approximately 20–25 minutes, depending on the thickness of the salmon, until the fish is cooked through and reaches an internal temperature of 145°F (63°C).

While the salmon is baking, bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente.

Before draining, reserve ½ cup of the pasta cooking water.

In a small bowl, whisk together the remaining ½ cup of olive oil, chopped Italian parsley, fresh basil, and the juice of two lemons.

Drain the linguine and return it to the warm pot. Pour the lemon-herb mixture over the pasta and toss until evenly coated.

Gradually add a little of the reserved pasta water, as needed, to loosen the sauce and help it coat the linguine. Stir in the freshly grated Parmesan cheese and toss gently to combine. Season with salt and freshly ground black pepper to taste.

Carefully remove the salmon bundles from the oven and allow them to rest for a couple of minutes before opening.

Serve the cedar-wrapped salmon and asparagus alongside the lemon-herbed linguine. For presentation, the salmon can be served directly in the opened cedar wraps.