Chicken Free Salmon en Papillote with Asparagus
Salmon en papillote is one of those techniques that feels fancy but is genuinely forgiving, making it a brilliant choice for a weeknight dinner that still impresses. Each fillet gets nestled on a bed of fresh asparagus, then dressed with a fragrant blend of ginger, turmeric, garlic, and bright lemon juice before the parchment is folded into a sealed packet. As the packets bake, the steam trapped inside gently cooks the fish to tender, flaky perfection while the asparagus softens just enough to stay vibrant. The turmeric-ginger oil seeps into every layer, giving the whole dish a warm, aromatic depth that tastes far more complex than the ingredient list suggests. Opening the parchment at the table releases a gorgeous burst of steam and citrus fragrance — it's a little moment of drama that never gets old. Because everything is sealed and cooked from scratch, there's no need to second-guess labels or worry about hidden poultry-based broths or stocks sneaking into the dish. A scatter of fresh parsley at the end keeps it light and fresh, and 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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