Tear off four pieces of parchment paper, approximately 12 inches long.
Pile two cups of spinach on the bottom of each piece of parchment paper, then top with a piece of fish.
Top fish with asparagus and scallion.
In a small bowl, whisk together coconut aminos, sesame oil, garlic, ginger, and salt and pepper.
Top each fish filet with an equal amount of the sauce mixture.
Wrap up each parchment paper into little packets, folding the edges tightly to seal in the vegetables and fish.
Bake at 425 F for about 15 minutes. The vegetables should be tender and the fish should be cooked through. Open parchments carefully over a plate and drizzle the sauce from the parchments over the fish and vegetables.
Recipe inspired from AmyMayers.com