Beef Free Salmon en Papillote with Asparagus
Salmon en papillote is one of those techniques that feels fancy but is genuinely foolproof, and this version with asparagus, lemon, and a turmeric-ginger oil is the kind of weeknight dinner that makes you feel like you actually have your life together. Each fillet steams inside its own sealed parchment packet, locking in moisture and infusing the fish with warm spice and bright citrus from the inside out. The asparagus cooks right alongside the salmon, so you get a complete, vibrant meal with almost no cleanup. Garlic slices and fresh ginger do a lot of heavy lifting here, building a savory, aromatic base that pairs beautifully with the richness of the fish. Turmeric gives the whole dish a gorgeous golden hue and a subtle earthiness that feels anything but boring. When you tear open those puffed packets at the table, the rush of fragrant steam is genuinely exciting — it's the kind of moment that makes dinner feel like an event. Whether you're cooking for guests or just yourself, this is a recipe worth keeping in regular rotation.
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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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