BHA & BHT Free Salmon en Papillote with Asparagus
Cooking fish at home feels like a treat, and this parchment-wrapped method delivers restaurant-worthy results with almost no cleanup. The salmon steams gently inside its sealed packet alongside a bed of fresh asparagus, locking in moisture and creating a naturally rich, flavorful broth from the lemon juice, ginger, and turmeric oil that gets spooned right over the top. Every single ingredient here is whole and unprocessed — fresh fish, vegetables, olive oil, garlic, and spices — which means none of the synthetic preservatives that sneak into packaged sauces, seasoning blends, or pre-marinated proteins. That matters a lot when you're actively avoiding BHA and BHT, since those additives hide in surprisingly ordinary pantry staples. The turmeric-ginger oil gives the fish a warm, golden color and a fragrant depth that makes this feel far more special than a weeknight dinner has any right to be. When the packets puff up in the oven and you tear them open at the table, the steam carries an aroma that will have everyone leaning in. Finish with a scatter of fresh parsley and you've got a bright, clean, genuinely impressive meal built entirely from ingredients you can trust.
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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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