Legume 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 gently on a bed of asparagus, locked inside its own little packet with fragrant ginger, turmeric, sliced garlic, and bright lemon — the flavors meld together in a way that tastes like it took far more effort than it did. Everything here is whole, clean, and straightforward: fresh fish, fresh vegetables, olive oil, and spices that you can verify yourself, with zero need to scan labels for hidden legume-derived additives or fillers. That matters more than people realize, since sauces, marinades, and even spice blends can quietly sneak in pea protein, soy, or other legume derivatives. This recipe sidesteps all of that entirely by keeping the ingredient list honest and minimal. When the packets come out of the oven puffed and fragrant, opening them at the table feels like a little event — a rush of steam, a gorgeous golden fillet, and tender asparagus waiting underneath. Finish with a scatter of fresh parsley and serve straight from the parchment for a dinner that's as easy to clean up as it is to eat.
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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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