Eggless Salmon en Papillote with Asparagus
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely low-effort, and the results are absolutely stunning. Each fillet steams inside its own little packet with a bed of tender asparagus, fragrant garlic, bright lemon, and a golden turmeric-ginger oil that perfumes everything beautifully. The whole thing comes together with pantry staples and fresh produce — no eggs, no hidden binders, no fussy sauces to worry about. Because the packets are sealed individually, every serving stays moist and deeply flavored without any risk of cross-contact from other ingredients. Opening the parchment at the table releases a rush of citrusy, gingery steam that makes the whole experience feel like a restaurant moment. It's an elegant weeknight dinner that happens to be completely egg-free without any compromise on richness or depth.
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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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