Xanthan Gum 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 are absolutely stunning. Each fillet steams inside its own sealed packet alongside a bed of tender asparagus, locking in every drop of moisture and flavor. The turmeric-ginger oil — built from olive oil, fresh lemon juice, grated ginger, and ground turmeric — soaks into the salmon as it bakes, giving it a warm, aromatic depth that tastes far more complex than the ingredient list suggests. Because everything here is whole, fresh, and naturally unprocessed, there are zero hidden additives or stabilizers to worry about — no thickeners, no fillers, nothing that doesn't belong on your plate. Opening the puffed parchment packet at the table releases a cloud of fragrant steam and makes dinner feel like a genuine event. Scatter a little fresh parsley over the top and serve straight from the paper for the easiest cleanup imaginable.
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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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