Chestnut Free Salmon en Papillote with Asparagus

Cooking fish in parchment is one of those techniques that looks impressive but is genuinely low-effort, and this version with asparagus delivers serious flavor with minimal cleanup. Each fillet gets a fragrant drizzle of turmeric-ginger oil, sliced garlic, and bright lemon rounds before the packet is sealed and sent into a hot oven to steam in its own juices. The result is salmon that's silky, flaky, and deeply aromatic — the kind of weeknight dinner that feels like it came from a restaurant. Because everything is built from whole, straightforward ingredients like olive oil, fresh ginger, and asparagus, there's no need to scan labels or second-guess what's hiding in a sauce or seasoning blend. The sealed parchment packets do all the work, trapping steam so the fish stays perfectly moist while the asparagus softens just enough to still have a little bite. A squeeze of lemon and a scatter of fresh parsley at the end keep things bright and clean. It's an elegant, fuss-free meal that comes together with nothing more than a bowl, a baking sheet, and a little folding.

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