Walnut Free Salmon en Papillote with Asparagus

Cooking fish at home can feel intimidating, but this steamed-in-parchment method is genuinely foolproof and produces results that look far more impressive than the effort involved. Each fillet gets nestled on a bed of asparagus, then blanketed in a bright turmeric-ginger oil with sliced garlic and fresh lemon rounds before the packet is sealed and sent into a hot oven. The steam trapped inside the parchment gently cooks everything together, keeping the salmon incredibly moist and infusing the asparagus with all those warm, citrusy aromatics. When the packets puff up in the oven, you know something good is happening. Opening one at the table — carefully, because the steam is serious — makes for a genuinely satisfying little moment. The ingredient list is clean and straightforward, so there's no need to scan labels or worry about hidden nut-based oils sneaking into your dinner. A scatter of fresh parsley at the end adds a pop of color, and the whole thing goes straight from parchment to plate with almost no cleanup.

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