Seed Oil Free Salmon en Papillote with Asparagus

Cooking fish at home can feel intimidating, but this parchment-packet method is genuinely foolproof — the steam trapped inside does all the heavy lifting, leaving the salmon impossibly tender and the asparagus perfectly crisp-tender every time. The only fat in the entire dish is extra virgin olive oil, which means you're completely clear of the refined seed oils that sneak into so many restaurant and store-bought fish preparations. A bright turmeric-ginger marinade coats each fillet before it goes into the packet, giving the finished dish a warm, golden color and a flavor that tastes far more complex than the short ingredient list suggests. Thin lemon rounds and sliced garlic layer on top, perfuming the fish as it steams so every bite carries a little citrus and a little savory depth. The sealed parchment also means cleanup is almost nonexistent — just fold up the paper and you're done. Scatter some fresh parsley over the top when you open the packets and dinner looks genuinely impressive, whether you're cooking for yourself on a Tuesday or plating it up for guests.

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