Baked Salmon and Asparagus Parcels

Cooking fish in a sealed parchment packet is one of the oldest tricks in the kitchen, and it's the reason this dish comes out so gentle. The French call the technique en papillote, which means cooked in paper. Inside the folded heart, the salmon and asparagus steam in their own juices, so nothing dries out and you don't need a drop of extra oil. Opening the packet at the table is also a small pleasure. A puff of fragrant steam hits you first, and that's when you know dinner is ready.

A little fact about the salmon: sockeye has a deeper red color and a firmer, more assertive flavor than farmed Atlantic. Because it's leaner, it goes from translucent to flaky in a hurry, so the short bake and the three-minute rest matter. If you check it with a fork and it still looks glossy in the thickest part, give it the extra minute or two rather than pulling it early. Salmon keeps cooking a little after it leaves the oven.

For the gremolata, don't skip the lemon zest or make it ahead by much. Parsley and garlic lose their brightness after an hour or so, and the zest smells best when it's freshly grated over the warm fish. If you have leftover parsley stems, chop them finely into the mix for extra punch.

Leftover parcels reheat best cold or at room temperature. Flake the salmon into a green salad with the asparagus, or spoon it onto a bed of greens with a squeeze of lemon. Don't microwave it hard, or it toughens quickly.

For something to serve alongside, you could try Ginger Dill Sockeye Salmon on a Bed of Sweet Onion if you want to make salmon a regular spring dinner, or Golden Skillet Brussels Sprouts with Orange for a slightly sweet, roasted side that sits nicely next to the green asparagus. Both keep the plate colorful without much fuss.