Red Meat Allergy Friendly Salmon en Papillote with Asparagus
Cooking fish at home feels effortless when the method does most of the work for you, and this parchment-baked salmon is exactly that kind of recipe. The en papillote technique traps steam inside each sealed packet, gently cooking the fish and asparagus together so everything stays moist and deeply flavorful without a single drop of red meat or mammal-derived fat in sight. A bright marinade of olive oil, fresh lemon juice, grated ginger, and ground turmeric soaks into the salmon as it bakes, giving each fillet a warm, golden color and a fragrant, slightly citrusy kick. Sliced garlic and lemon rounds layered right on top of the fish perfume the whole packet from the inside out. For anyone managing a red meat allergy, this dish is naturally built around clean, whole ingredients — salmon, asparagus, fresh aromatics — with no hidden meat-based stocks or cross-contamination concerns to worry about. Opening the puffed packets at the table releases a gorgeous cloud of steam and makes the whole thing feel a little special, even on a weeknight. Finish with a scatter of fresh parsley and serve straight from the parchment for practically zero cleanup.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!