Gut Friendly Salmon en Papillote with Asparagus
Steaming fish and vegetables inside a sealed parchment pouch is one of the gentlest cooking methods around, which makes it a natural fit for anyone focused on keeping their digestive system happy. The salmon sits on a bed of tender asparagus and gets bathed in a fragrant blend of olive oil, fresh ginger, turmeric, and lemon juice — ingredients that have long been celebrated for their soothing, anti-inflammatory qualities. Ginger and turmeric in particular are go-to additions when you want bold flavor without anything harsh or hard to process. Because everything cooks together in its own sealed environment, the fish stays incredibly moist and the asparagus softens just enough without losing its character. There are no heavy sauces, no dairy, and no complicated steps — just clean, whole ingredients doing exactly what they're supposed to do. Opening the puffed parchment packet at the table releases a cloud of fragrant steam that makes the whole thing feel a little special, even on a weeknight. Fresh parsley and bright lemon rounds finish it off, keeping the whole dish light, vibrant, and genuinely easy to feel good about eating.
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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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