Pescatarian Salmon en Papillote with Asparagus
Cooking fish at home can feel intimidating, but this parchment-packet method is genuinely foolproof and produces results that look far more impressive than the effort involved. Each fillet steams gently on a bed of asparagus, locked inside its own little parcel with garlic, fresh ginger, turmeric, and bright lemon — flavors that layer beautifully without any one of them overpowering the salmon. The turmeric-ginger oil is the secret weapon here, coating the fish in warm, aromatic depth before the oven does all the work. Because everything is sealed inside individual packets, the salmon stays incredibly moist and the asparagus cooks to just the right tender-crisp texture. Opening the parchment at the table releases a cloud of fragrant steam that makes the whole thing feel like a restaurant moment. It's a naturally clean, wholesome meal built entirely around fish and vegetables, so there's nothing to swap or substitute — it just works as written. Finish with a scatter of fresh parsley and serve straight from the paper for the easiest cleanup imaginable.
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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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