4 tbsp extra-virgin coconut oil melted, or avocado oil
4 tsp fresh dill chopped, plus more for garnish
16 asparagus stalks white parts removed
4 medium beets peeled, cut into cubes
to taste sea salt
to taste freshly ground black pepper
4 lemon wedges
Preheat oven to 500 degrees F.
Using 4 large sheets of parchment paper, create packets to cook the meal in. Do this by placing 4 asparagus stalks in the middle of each one and then top them each with 1/4 of the beet cubes. Season with salt and pepper to taste. Place a salmon fillet on top of the vegetables.
Top each fillet with 1 tablespoon of melted extra-virgin coconut oil, 1 teaspoon of fresh dill, and salt and pepper to taste. Close the parchment paper and fold over to create a packet. Use cooking twine to wrap around the packet if necessary to keep it closed.
Place packets on a large baking tray and then place in the oven and bake for about 10 minutes for every inch of thickness of the fish.
Make sure to check the fish so it doesn't over cook. Fish is done when it flakes easily with a fork in its thickest part.
Transfer the contents of each packet to plates and garnish each with more dill and a lemon wedge.