Sesame 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 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 is lost. When you tear it open at the table, the rush of citrusy, spiced steam is half the experience. Because every ingredient here is whole and straightforward — fresh fish, vegetables, olive oil, and aromatics — there are no hidden sauces or seasoning blends to second-guess, which makes it a genuinely stress-free option for anyone avoiding sesame in all its forms. Tahini, sesame oil, and toasted seeds are common additions to fish dishes, but this recipe skips them entirely without sacrificing a single bit of depth or excitement. The turmeric-ginger oil does all the heavy lifting, giving the salmon a warm, complex flavor that tastes like it took far more effort than it did. Serve it straight from the parchment for a dinner that looks impressive and cleans up in minutes.
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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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