Ginger-Salmon en Papillote with Haricot Vert

Do you want to know the secret to making something sound fancier than it is? Say it in French. Take this salmon dish, for example. The technique is simple: take a piece of parchment paper, arrange your ingredients on one half of it, and fold the edges to form a packet. Your loved one might be impressed that you chose to create a beautiful crust for the fish using hormone-healthy coconut oil, rich, nutty almonds, bright parsley and lemon zest. They might even be more impressed if they knew that this elegant fish dish came together in 10 minutes, and took an equally short amount of time to cook in the oven. But we highly recommend doing your best Marion Cotillard or Gerard Depardieu impression and presenting your packets by their French name — en papillote — for extra wow factor. If you’re looking for a more indulgent (and certainly more French) experience, feel free to substitute grass-fed butter for the coconut oil. But we love how the hint of coconut plays off the fresh ginger, herbs and almonds, and melts to form the most luscious sauce for the fish and green beans. I mean, haricot vert.