Tree Nut 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 fresh asparagus spears, then topped with a bright turmeric-ginger oil, sliced garlic, and rounds of lemon before the packet is sealed and sent into a hot oven. The steam trapped inside does all the heavy lifting, producing salmon that's perfectly flaky and moist every single time. For anyone navigating tree nut allergies, this recipe is naturally worry-free — every ingredient is straightforward and there's nothing hiding in a sauce or spice blend that could raise a red flag. The turmeric gives the fish a gorgeous golden hue and a warm, earthy depth that pairs beautifully with the lemon juice's brightness. Opening the puffed parchment packet at the table is a little theatrical moment that makes the whole meal feel special, even on a Tuesday. Finish with a scatter of fresh parsley and serve straight from the paper for zero extra dishes.
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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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