Citric Acid 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 stunning — tender, flaky salmon nestled on a bed of asparagus, perfumed with ginger, turmeric, and garlic. The sealed packet traps every drop of moisture and flavor, so nothing dries out and nothing gets lost. For anyone navigating a citric acid sensitivity, this recipe is a breath of fresh air because every single ingredient is whole and straightforward — no packaged sauces, no preservative-laden marinades, no hidden additives to second-guess. The brightness in the dish comes entirely from fresh lemon slices and a small pour of squeezed juice, which you can easily adjust or swap for another acid-free option if needed. That golden turmeric-ginger oil that gets spooned over each fillet before sealing is the real star — warming, aromatic, and deeply savory without relying on anything processed. When the packets come out of the oven puffed and fragrant, opening them at the table feels like a little event. Finish with a scatter of fresh parsley and serve straight from the parchment for a weeknight dinner that looks like it took far more effort than it did.
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!