Pregnancy Friendly Salmon en Papillote with Asparagus
Eating well during pregnancy doesn't have to mean bland or boring, and this bright, aromatic dish is proof. Salmon is one of the best sources of omega-3 fatty acids you can eat right now, and pairing it with crisp asparagus makes for a genuinely nourishing meal that still feels special. The en papillote method — sealing everything in parchment and letting the oven do the work — is a brilliant technique because it steams the fish gently in its own juices, locking in moisture and flavor without any added fuss. A turmeric-ginger oil gets spooned right over each fillet before sealing, so every bite carries warm, fragrant depth alongside the brightness of fresh lemon. One of the best parts of cooking this way during pregnancy is the built-in temperature check: the recipe calls for baking to an internal temperature of 145°F, which means you can serve it with full confidence that the salmon is safely cooked all the way through. Fresh garlic, a squeeze of lemon juice, and optional parsley finish things off without relying on anything you'd need to second-guess. Open the packets at the table and let that cloud of fragrant steam do the talking.
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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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