Paleo Salmon en Papillote with Asparagus
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely foolproof, and the results are absolutely stunning. Each fillet steams gently on a bed of asparagus, locked in with a fragrant turmeric-ginger oil, fresh garlic, and bright lemon rounds that perfume every bite. The whole thing is grain-free, dairy-free, and built entirely from whole ingredients — no sauces with hidden sugars, no processed shortcuts, just clean food that tastes incredible. Turmeric and ginger together bring an anti-inflammatory warmth that pairs beautifully with the richness of salmon, and the asparagus soaks up all those drippings as it cooks. Sealing everything in parchment traps the steam so the fish stays impossibly moist and flakes apart at the lightest touch of a fork. Opening the packets at the table releases a cloud of fragrant steam that makes the whole meal feel like an event, even on a weeknight. Finish with a scatter of fresh parsley and you have a dish that looks like it came from a restaurant but required almost no effort at all.
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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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