Mushroom 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 inside its own sealed packet alongside a bed of tender asparagus, locking in moisture and infusing every bite with bright lemon, warm ginger, and golden turmeric. The ingredient list is completely plant- and fungi-free, so there's no need to scan labels or swap anything out — just clean, whole ingredients from start to finish. That turmeric-ginger oil spooned over the fish before sealing is the real secret weapon here; it blooms in the steam and coats the salmon in a fragrant, golden glaze. Opening the puffed parchment at the table releases a cloud of citrusy steam that makes the whole thing feel like an event. Serve it straight from the paper with a scatter of fresh parsley, and dinner is done with barely any 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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