Pecan Free Salmon en Papillote with Asparagus
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely hard to mess up, and the results are absolutely stunning. Each packet traps steam inside, so the salmon stays impossibly moist while the asparagus softens just enough to stay tender-crisp. The turmeric-ginger oil that gets spooned over the fillets before sealing is the real star — warm, aromatic, and deeply savory with a bright hit of lemon juice to balance it out. Sliced garlic and lemon rounds layered on top perfume the fish as it bakes, turning your oven into something that smells like a proper restaurant kitchen. Since everything here is built from fresh fish, vegetables, citrus, and pantry spices, there are no hidden nut-based oils or cross-contamination concerns to stress over — just clean, wholesome ingredients doing exactly what they should. Opening the puffed packets at the table is a genuinely satisfying moment, and serving straight from the parchment means almost no cleanup. This is the kind of weeknight dinner that feels like a special occasion without any of the effort.
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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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