Wheat Free Salmon en Papillote with Asparagus
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely foolproof, and the results here are absolutely stunning. Each fillet steams gently on a bed of asparagus, surrounded by fragrant ginger, golden turmeric, sliced garlic, and bright lemon — all sealed inside its own little flavor pocket. Because everything is built from whole, naturally grain-free ingredients, there's no need to swap or substitute a single thing; the recipe just works as written. Opening the puffed packets at the table releases a cloud of aromatic steam that makes the whole experience feel like a restaurant moment in your own kitchen. The turmeric-ginger oil soaks into the fish as it cooks, giving every bite a warm, slightly citrusy depth that pairs beautifully with the tender asparagus underneath. It's an elegant weeknight dinner that happens to be completely free of wheat and gluten by nature — no label-reading required.
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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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