Shellfish Free Salmon en Papillote with Asparagus
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely foolproof, and this version with asparagus is a weeknight dream. Each fillet gets nestled on a bed of tender asparagus spears, then bathed in a fragrant blend of olive oil, fresh ginger, turmeric, and lemon juice before the packet is sealed and sent into a hot oven. The steam trapped inside does all the heavy lifting, keeping the salmon incredibly moist and infusing every bite with warm, golden flavor. When the parchment puffs up in the oven, you know something good is happening in there. Opening the packet at the table releases a cloud of citrusy, ginger-scented steam that makes the whole meal feel like an event. Because every ingredient here is straightforward and plant- or fish-based, there's no need to second-guess labels or worry about hidden shellfish lurking in a sauce or seasoning blend. A scatter of fresh parsley at the end brightens everything up and makes it look as good as it tastes.
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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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