Take out each of the rectangular pieces of parchment paper and, with one of the longer edges closest to you, fold it in half from left to right. Using scissors, cut out a large heart-shape in the paper to form your meal pouches.

Preheat the oven to 375 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Slice lemon into thin rounds. Slice green onions on a bias (angle). Mince dill. Mince garlic. Halve fingerling potatoes lengthwise. Remove red pepper membrane (spiny white innards) and seeds and slice into thin strips (julienne). Trim white ends off asparagus and slice on a bias. Rinse Mahi Mahi filets and pat dry.

Place two ‘hearts’ of parchment on the baking sheet. Place a Mahi Mahi filet on each piece. Top the fish with prepped vegetables and add lemon slices, drizzle of olive oil (about ½ Tbsp. for each packet), garlic, smoked paprika, fresh dill (reserving a pinch for garnish), and a pinch of salt and pepper.

Fold the parchment heart over to cover the fish (the edges of the heart should line up). Starting at the rounded end, crimp the edges together, folding over to leave the last 2 inches at the pointed end unfolded. Finish crimping the edges, then twist the pointed end around once and fold the ‘tail’ under. Place in the oven and bake for 20-25 minutes, or until fish is fully cooked and potatoes are tender.

Remove the baking sheet from the oven and transfer the parchment package to a dinner plate. Let cool for a few minutes. Cut into parchment using scissors or a knife to let the steam escape. Garnish with remaining fresh dill and a crack of black pepper.