Carrageenan Free Salmon en Papillote with Asparagus
Cooking fish at home doesn't have to mean a sink full of pans and a kitchen that smells for days. Wrapping salmon and asparagus in parchment creates a self-contained little steam oven that keeps everything incredibly moist and tender, with zero need for cream sauces, thickeners, or any of the processed additives that make store-bought seafood products so tricky to navigate. The turmeric-ginger oil that gets spooned over each fillet before sealing is the real star here — warm, aromatic, and bright from fresh lemon juice, it infuses the fish as it bakes so every bite is deeply flavored without a single questionable ingredient. Sliced garlic and lemon rounds layered on top add another dimension that feels almost restaurant-worthy for how little effort it takes. Because every component goes straight from your kitchen into a sealed parchment packet, there's no mystery about what's actually in your meal — just salmon, vegetables, olive oil, and spices you can read and recognize. The packets puff up beautifully in the oven and make for a genuinely dramatic presentation when you tear them open at the table, releasing a cloud of fragrant steam. Finish with a scatter of fresh parsley and serve straight from the parchment for a dinner that's as clean to eat as it is to clean up.
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!