Yeast 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 packet traps steam around the salmon and asparagus, so everything cooks gently in its own fragrant cloud of lemon juice, fresh ginger, and golden turmeric — no dry fish, no soggy vegetables. Because the whole dish is built from whole, unprocessed ingredients, there's nothing hiding in the ingredient list that could sneak in unwanted fermented or leavening agents, making it a naturally clean choice for anyone navigating yeast-related dietary needs. The turmeric-ginger oil that gets spooned over each fillet before sealing is the real star — warm, aromatic, and deeply savory without relying on any sauces or condiments that might otherwise be off-limits. Sliced garlic and bright lemon rounds layered on top perfume the fish as it bakes, so when you tear open that puffed parchment packet at the table, the aroma alone is worth the effort. Serve it straight from the paper for a dinner that looks impressive, cleans up easily, and tastes like something you'd order at a restaurant.
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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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