PREHEAT oven to 450°F. Mix dressing, garlic and dill in shallow dish. Add salmon fillets; turn to coat. Cover and refrigerate 15 min. to marinate.
DRAIN salmon; discard marinade. Place 1 salmon fillet onto centre of each of 4 large sheets of parchment paper. Top each salmon fillet evenly with asparagus and 1 Tbsp. cream cheese spread. Bring up sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
BAKE 10 min. or until packets puff. To serve in parchment, place on dish, cut an "X" in top of each packet. Slightly pull back parchment and serve.