High Fructose Corn Syrup Free Salmon en Papillote with Asparagus
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely low-effort — the steam does all the work, and the result is impossibly tender, flaky salmon with perfectly cooked asparagus underneath. The turmeric-ginger oil that gets spooned over each fillet before sealing is the real star here, building warm, aromatic depth that infuses every bite as the packet puffs in the oven. Because everything is made from scratch with whole, recognizable ingredients — fresh fish, vegetables, olive oil, lemon, and spices — there's no need to scrutinize a label or wonder what's hiding in a bottled sauce or marinade. That's a genuine relief when so many pre-made seasonings and glazes sneak in sweeteners you didn't ask for. Each packet bakes individually, which also makes this an easy option for feeding a crowd or scaling down to just one or two servings without any fuss. Serve it straight from the parchment for a presentation that looks effortlessly elegant and keeps cleanup to an absolute minimum.
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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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