Brazil Nut Free Salmon en Papillote with Asparagus

Cooking fish in parchment is one of those techniques that feels fancy but is genuinely foolproof, and this version with asparagus is a weeknight dream. Each fillet gets nestled on a bed of tender asparagus spears, then bathed in a bright turmeric-ginger oil with fresh lemon and sliced garlic before the packet is sealed and sent into a hot oven. The steam trapped inside does all the heavy lifting, keeping the salmon incredibly moist and infusing every bite with warm, aromatic flavor. When the puffed packets hit the table and you tear them open, that first rush of fragrant steam is genuinely exciting — it feels like a restaurant moment with almost no effort. The ingredient list is refreshingly straightforward: olive oil, fresh ginger, turmeric, lemon, garlic, and parsley are all you need alongside the fish and asparagus, so there's no hunting down specialty items or worrying about hidden additives in a complicated sauce. It's a clean, wholesome meal that happens to be completely free of tree nut concerns by nature of how it's built — no swaps or substitutions required.

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