Rice 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 gently on a bed of asparagus, surrounded by fragrant ginger, golden turmeric, sliced garlic, and bright lemon — the packet traps all of that flavor so nothing escapes. When you tear open the parchment at the table, the rush of citrusy, spiced steam is half the experience. The whole dish is built around fresh vegetables, quality fish, and a handful of pantry staples, so there's nothing hidden to worry about — no grains, no fillers, just clean, whole ingredients doing all the work. It's naturally grain-free without any substitutions or workarounds, which makes it a genuinely satisfying option rather than a compromise. The asparagus comes out perfectly tender, the salmon stays moist and flaky, and a squeeze of extra lemon at the end ties everything together beautifully. Serve it straight from the parchment for an impressive, low-cleanup dinner that tastes like it took far more effort than it did.
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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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