24 ounces salmon fillets (4 fillets, can substitute white fish)
12 ounces asparagus, chopped (can sub other veggies like zucchini, red bell pepper, mushrooms, or combine all of these for variety)
1 tablespoon extra virgin coconut oil
2 tablespoons lemon juice
1/2 teaspoon salt
Total Time: 25 minPrep: 10 minCook: 15 minYield: 4Level: easy
Heat oven to 425 degrees. Tear four lengths of parchment paper or foil, each about 18 inches long. Fold each length across in half; unfold. Divide lemon slices among parchment pieces, piecing them in a row; top with fish. Place vegetables beside the fish.
Whisk together the extra virigin coconut oil, lemon juice and salt; drizzle over the fish. Crimp or fold over the edges to form sealed packets. Place packets on two baking sheets.
Bake until the packets are puffed and fish is cooked through, 12-15 minutes. transfer packets to serving plates. Cut the top of the packets open carefully (to avoid the escaping steam). Serve.