Soy Free Salmon en Papillote with Asparagus
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely forgiving, and the results here are spectacular. Each fillet steams gently on a bed of asparagus, locked inside its own little packet with garlic, fresh ginger, turmeric, and bright lemon — the kind of flavor combination that makes a weeknight dinner feel like something special. Because everything is built from whole, straightforward ingredients like olive oil, fresh produce, and salmon, there's no need to scan labels or second-guess what's hiding in a sauce or marinade. The sealed parchment traps all that aromatic steam, so the fish stays incredibly moist and the asparagus turns perfectly tender without losing its bite. When you tear open the packet at the table, the burst of citrusy, gingery steam is half the experience. Finish with a scatter of fresh parsley if you have it on hand, and serve straight from the parchment for easy cleanup and a genuinely impressive presentation.
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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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