Cinnamon Free Salmon en Papillote with Asparagus
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely forgiving, and the results here are spectacular. Each packet traps steam inside, so the salmon stays impossibly moist while the asparagus softens just enough to stay a little crisp. The seasoning leans on fresh ginger, turmeric, garlic, and bright lemon juice — bold, aromatic flavors that prove you never need a spice rack full of warm baking spices to make something deeply satisfying. For anyone navigating a sensitivity to cinnamon, this recipe is a natural fit because every single ingredient is straightforward and easy to verify — no spice blends, no hidden seasonings, no guesswork. Opening the parchment at the table releases a gorgeous cloud of citrusy, gingery steam that makes the whole thing feel like a restaurant moment. Finish with a scatter of fresh parsley and serve straight from the paper for minimal cleanup and maximum drama.
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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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