Tonight, dinner comes gift-wrapped. Gently steamed in paper parcels in the oven, these tender salmon fillets are impressively simple to make but bring show-stopper style to the table. Open the parcels, inhale the delicious fragrance of coconut and sweet chilli and tuck in.
Preheat oven to 200°C fan-forced. Cut sweet potato into 5cm-long wedges, place on a lined baking tray and drizzle with oil. Season with salt and bake for 15 minutes. While sweet potato is baking, continue with step 2.
Remove snow pea strings and trim. Peel and crush garlic.
Place coconut milk, sweet chilli sauce, fish sauce and garlic in a bowl and mix to combine. Set aside.
Cut 2 x 30cm squares of baking paper and place on a clean benchtop. Divide snow peas and spinach between parcels and top each with a piece of salmon. Divide sauce between parcels. Bring two sides of the paper to the centre, fold to seal, and twist ends to enclose.
Remove sweet potato from oven, stir slightly and push to one side of tray. Place parcels on trays and bake for 12–15 minutes for salmon cooked to medium or until cooked to your liking and sweet potato is golden. Pick coriander leaves from their stems.
Place fish parcels on plates and open. Divide sweet potato wedges between parcels and top with coriander leaves to serve.