MSG Free Salmon en Papillote with Asparagus
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely low-effort, and the results are absolutely stunning. Each fillet steams gently inside its own sealed packet alongside a bed of tender asparagus, locking in moisture and building flavor from the inside out. The turmeric-ginger oil that gets spooned over the salmon before sealing creates a warm, aromatic coating that perfumes the whole packet as it bakes — bright lemon rounds and sliced garlic round everything out beautifully. Every single ingredient here is whole and unprocessed, so there's no need to scrutinize labels or worry about flavor enhancers hiding in a sauce or seasoning blend. The salt, pepper, olive oil, fresh citrus, and aromatics do all the heavy lifting, and they do it remarkably well. Opening the puffed parchment at the table releases a cloud of fragrant steam that makes the whole experience feel like a restaurant moment, right in your own kitchen. Finish with a scatter of fresh parsley and serve straight from the paper for practically zero cleanup.
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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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