Gluten Free Salmon en Papillote with Asparagus
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely foolproof, and the results here are absolutely stunning. Each fillet steams gently on a bed of tender asparagus, surrounded by fragrant ginger, golden turmeric, sliced garlic, and bright lemon — the packet traps all of that flavor and delivers it in one dramatic, steamy reveal at the table. Every single ingredient in this recipe is naturally free of gluten, so there's no need to audit labels or swap anything out — it just works as written. The turmeric-ginger oil that gets spooned over the fish before sealing is the real secret weapon, infusing the salmon with warmth and color as it bakes. Parchment cooking also means virtually no cleanup, which makes this feel like a weeknight win even though it looks like something you'd order at a nice restaurant. Tear open the packet, scatter a little fresh parsley on top, and serve it straight from the parchment for a presentation that genuinely impresses.
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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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