Caffeine Free Salmon en Papillote with Asparagus
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely low-effort, 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 so nothing escapes. When you tear open the parchment at the table, you get a rush of aromatic steam and a piece of salmon that's perfectly flaky and moist every single time. The ingredient list is entirely whole-food and naturally free of any stimulants, so this is a clean, nourishing dinner you can feel completely good about. Turmeric and fresh ginger give the dish a warm, golden depth that makes it taste far more complex than the simple prep would suggest. It's an elegant weeknight meal that works just as well for a dinner party, and since everything cooks inside its own little parcel, cleanup is practically nonexistent.
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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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