Macadamia Free Salmon en Papillote with Asparagus
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely forgiving, and the results here are absolutely stunning. Each fillet steams gently on a bed of asparagus, surrounded by fragrant ginger, turmeric, garlic, and bright lemon — the packet traps all of that flavor so nothing is lost. When you tear open the parchment at the table, the rush of citrusy, golden-hued steam is half the experience. The ingredient list is refreshingly straightforward: fresh fish, vegetables, olive oil, and pantry spices — no specialty items or hidden nut-based sauces to second-guess. That makes it a genuinely stress-free choice for anyone navigating tree nut concerns, since every component is easy to source and verify. The turmeric-ginger oil doubles as a marinade and a sauce, coating the salmon in warm, earthy flavor without needing anything complicated. Finish with a scatter of fresh parsley and serve straight from the parchment for a dinner that looks effortless because it basically is.
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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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