Anti Inflammatory Salmon en Papillote with Asparagus

Steaming fish and vegetables inside a sealed parchment parcel is one of the most elegant techniques in a home cook's repertoire, and it happens to be perfectly suited to an anti-inflammatory approach to eating. Omega-3-rich salmon sits on a bed of tender asparagus, then gets blanketed in a bright, golden oil made with fresh ginger, turmeric, black pepper, and lemon juice — a lineup of ingredients that reads like a greatest-hits list for fighting inflammation naturally. The parchment locks in every drop of that aromatic liquid, so the fish essentially poaches in its own fragrant steam rather than losing flavor to a pan or drying out in open air. Extra virgin olive oil ties everything together, adding its own well-documented benefits while keeping the whole dish feeling rich and satisfying rather than austere. Each of the four individual packets goes straight from oven to plate, which means zero cross-contamination between servings and almost no cleanup. Opening one at the table releases a cloud of ginger-lemon steam that makes the whole meal feel like a special occasion, even on a Tuesday night.

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