Peanut Free Salmon en Papillote with Asparagus
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely foolproof, and the results here are absolutely stunning. Each fillet steams inside its own sealed packet alongside a bed of tender asparagus, locking in every drop of moisture and flavor. The turmeric-ginger oil that gets spooned over the salmon before sealing is the real star — warm, aromatic, and deeply savory with a bright hit of lemon cutting right through it. Because everything is built from whole, straightforward ingredients like fresh garlic, olive oil, and herbs, there's no need to scan labels or worry about hidden additives that can sneak into store-bought sauces and marinades. Opening the puffed parchment at the table releases a cloud of fragrant steam that makes the whole thing feel like a restaurant moment, even on a Tuesday night. It's elegant enough for guests but simple enough to pull off any time you want a genuinely satisfying, wholesome dinner.
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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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