Almond Free Salmon en Papillote with Asparagus
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely forgiving, and the results are absolutely stunning. Each fillet steams gently on a bed of asparagus, surrounded by fragrant ginger, turmeric, garlic, and bright lemon — the packet traps all of that flavor and delivers it in one aromatic rush when you tear it open at the table. The ingredient list is completely tree-nut-free from start to finish, so there's no need to audit labels or worry about sneaky additions that sometimes show up in marinades or spice blends. The turmeric-ginger oil that gets spooned over the fish before sealing is the real star here — it's earthy, citrusy, and just a little warming without being overpowering. Sealing everything in parchment also means cleanup is practically nonexistent, which makes this feel like a weeknight win even though it looks like something you'd order at a nice restaurant. Serve the packets straight on the plate and let everyone open their own for a genuinely fun, interactive dinner moment.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on or skinless
- 1 lb asparagus, tough ends snapped off
- 3 tbsp extra virgin olive oil, divided
- 4 garlic cloves, thinly sliced
- 1 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground turmeric
- ¼ tsp black pepper, freshly ground
- ¾ tsp salt
- 1 lemon, thinly sliced into rounds
- 2 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Cut four sheets of parchment paper, each about 15 inches long. Fold each sheet in half to crease the center, then open them flat on a baking sheet.
- 2
In a small bowl, stir together 2 tablespoons of the olive oil, the lemon juice, grated ginger, turmeric, black pepper, and 1/2 teaspoon of the salt until combined.
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