Hazelnut Free Salmon en Papillote with Asparagus
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely foolproof, and this version with asparagus is a weeknight dream. Each fillet gets nestled on a bed of tender spears, then blanketed in a bright turmeric-ginger oil with sliced garlic and fresh lemon rounds before the packet is sealed and sent into a hot oven. The steam trapped inside does all the work, keeping the salmon incredibly moist and infusing every bite with warm, citrusy flavor. Because everything is built from whole, straightforward ingredients — olive oil, fresh aromatics, lemon juice — there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into the dish. Tree nut allergies can make restaurant fish dishes a gamble, but here you control every single component from start to finish. When the parchment puffs up in the oven, you'll know something good is happening, and tearing it open at the table makes the whole meal feel like an event. Finish with a scatter of fresh parsley and serve straight from the paper for zero extra dishes.
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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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