Gelatin Free Salmon en Papillote with Asparagus
Cooking fish in a sealed parchment parcel is one of the most elegant techniques in a home cook's repertoire, and this version delivers beautifully flaky salmon with almost zero fuss. The fillets rest on a bed of tender asparagus and get bathed in a fragrant turmeric-ginger oil brightened with fresh lemon juice — the kind of combination that makes a weeknight dinner feel genuinely special. Because everything steams inside its own little packet, the flavors concentrate and meld together in a way that a regular sheet pan just can't replicate. Every single ingredient here is whole and straightforward — fresh fish, vegetables, olive oil, aromatics, and citrus — so there's nothing hidden to second-guess. Opening the puffed parchment at the table releases a cloud of fragrant steam that makes the whole experience feel a little theatrical in the best way. Finish with a scatter of fresh parsley and serve straight from the paper for a dish that's as easy to clean up as it is to eat.
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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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