Coconut Free Salmon en Papillote with Asparagus

Steaming fish in parchment is one of those techniques that feels fancy but is genuinely forgiving, and the results here are absolutely worth it. Each fillet gets nestled on a bed of asparagus, then bathed in a bright, aromatic oil made with fresh ginger, turmeric, lemon juice, and garlic before the packet is sealed and sent into a hot oven. The steam trapped inside does all the heavy lifting, keeping the salmon incredibly moist and infusing every bite with warm, golden flavor. There's no cream, no butter, no exotic finishing sauces — just clean, whole ingredients that happen to be completely free of coconut in any form, so you never have to squint at a label or worry about a hidden oil sneaking in. When the packets puff up in the oven and you tear one open at the table, the rush of fragrant steam alone is enough to make everyone lean in. A few rounds of lemon on top brighten the whole thing, and a scatter of fresh parsley at the end keeps it feeling light and vibrant. It's the kind of weeknight dinner that looks like you tried much harder than you actually did.

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