Lactose 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 are absolutely stunning. Each fillet steams inside its own sealed packet alongside a bed of tender asparagus, locking in every drop of moisture and flavor. The seasoning here is bright and aromatic — fresh ginger, turmeric, garlic, and lemon juice come together in a quick olive oil blend that coats the salmon beautifully before it ever hits the oven. Because the entire dish is built on whole, simple ingredients with zero dairy involved, there's no need to swap anything out or second-guess a single label. Opening those puffed parchment packets at the table is genuinely satisfying, and the burst of fragrant steam that escapes makes it feel like a restaurant moment in your own kitchen. A scatter of fresh parsley at the end adds a pop of color and a little herby lift that ties everything together.
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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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