Celery Free Salmon en Papillote with Asparagus
Cooking fish in parchment is one of those techniques that looks impressive but is genuinely simple, and the results are absolutely stunning. Each fillet steams gently on a bed of asparagus, surrounded by fragrant garlic, fresh ginger, and a golden turmeric-lemon oil that perfumes the whole packet as it bakes. When you tear open the parchment at the table, a rush of aromatic steam escapes and the salmon inside is perfectly flaky and moist — no dry fish, no fuss. The ingredient list is naturally free of celery and celery derivatives in any form, so there's no need to scrutinize labels or swap anything out. Bright lemon rounds melt into the fish as it cooks, and a handful of fresh parsley at the end keeps everything feeling light and vibrant. It's an elegant weeknight dinner that genuinely tastes like something you'd order at a nice restaurant, served straight from the paper it cooked in.
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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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