Lupin 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 here are absolutely stunning. Each fillet steams gently on a bed of asparagus, surrounded by fragrant ginger, golden turmeric, sliced garlic, and bright lemon rounds — the packet traps all of that flavor so nothing escapes. When you tear open the parchment at the table, the rush of citrusy, spiced steam is half the experience. The ingredient list is clean and straightforward, built entirely from fresh produce, fish, and pantry staples, so there's no need to scrutinize labels for hidden legume-based fillers or flour blends that can sneak into sauces and marinades. The turmeric-ginger oil comes together in one small bowl and doubles as both a marinade and a finishing sauce, which means less cleanup and more flavor. Asparagus holds up beautifully in the steam environment, turning just tender without going limp. Finish with a scatter of fresh parsley and serve straight from the parchment for a dinner that looks effortlessly impressive.
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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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