Nightshade Free Salmon en Papillote with Asparagus
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely foolproof, and this version delivers beautifully flaky salmon with almost zero cleanup. The sealed packets trap all the steam and aromatics — ginger, turmeric, garlic, and bright lemon — so every bite is deeply flavored and incredibly moist. For anyone navigating a nightshade-free lifestyle, this dish is a natural fit: there are no tomatoes, peppers, or paprika hiding anywhere in the ingredient list, just clean, whole-food flavors that stand entirely on their own. The asparagus roasts right underneath the fish, soaking up the turmeric-ginger oil as everything cooks together in the same little parcel. Opening the puffed packets at the table releases a gorgeous cloud of steam and makes dinner feel like an occasion even on a weeknight. A squeeze of extra lemon and a handful of fresh parsley finish it off, and the whole thing goes straight from parchment to plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!