Capsaicin Free Salmon en Papillote with Asparagus
Cooking fish at home can feel intimidating, but this steamed-in-parchment method is genuinely foolproof and produces results that look far more impressive than the effort involved. Each fillet sits on a bed of tender asparagus, gets bathed in a bright turmeric-ginger oil with fresh lemon juice and sliced garlic, then gets sealed into its own little packet and left to steam in the oven until perfectly flaky. The parchment locks in moisture and flavor, so every bite is silky, aromatic, and deeply satisfying without any dryness. For anyone navigating a capsaicin-free lifestyle, this recipe is a genuine win because bold flavor doesn't have to come from heat. The combination of fresh ginger, turmeric, garlic, and lemon does all the heavy lifting, delivering warmth and brightness without a single chili, pepper flake, or hot sauce in sight. Even black pepper is kept to a modest quarter teaspoon, so the dish stays gentle while still tasting complex and layered. Opening the puffed packets at the table releases a cloud of fragrant steam that makes the whole experience feel a little special, whether it's a weeknight dinner or something you're serving to guests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!