Preheat your oven to 400 degrees.

Cut 2 sheets of aluminum foil of 15-inches in length. Spray each sheet with non-stick cooking spray.

Combine sour cream, white wine, black pepper, red pepper flakes, garlic, and 1 tablespoon dill in a small bowl and set aside.

Divide asparagus, carrot, and shallot between the two sheets of foil and season with salt and pepper. (Alternate the asparagus with the tips pointing to the outside for a pretty presentation.)

Brush salmon fillets with avocado oil.

Place salmon fillet over each layer of veggies on foil.

Arrange 4 pieces of shrimp on top of each salmon fillet.

Season with salt and pepper.

Drizzle about 1 tablespoon of the dill cream sauce on top of each packet and sprinkle with fresh dill.

Wrap sides of foil then fold up each ends to seal. Transfer to a rimmed baking sheet and bake until salmon has cooked through, about 20 minutes (adjust the time based on the thickness of your salmon fillets).

Carefully open foil packets and serve warm with additional dill cream sauce.