Turkey 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 absolutely stunning. Each fillet steams gently on a bed of asparagus, surrounded by fragrant ginger, garlic, turmeric, and bright lemon — the packet traps all of that flavor and delivers it in one aromatic rush when you tear it open at the table. The turmeric-ginger oil is the real star, giving the salmon a warm, golden coating that tastes far more complex than the short ingredient list suggests. Because everything is sealed inside individual parchment parcels, there's no shared pan drippings or cross-contact to worry about — just clean, wholesome ingredients doing exactly what they're supposed to do. It's a naturally poultry-free dinner that doesn't feel like a compromise in the slightest; it feels like a treat. Serve the packets straight from the parchment for an impressive, low-cleanup meal that works just as well for a quiet weeknight as it does for guests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!