Spring Salmon and Potato Parchment Packets with Pistachio Basil Pesto Recipe
This Spring Salmon & Potato Parchment Packets recipe is a vibrant and healthful dish featuring tender salmon, parboiled gold potatoes tossed in a flavorful pistachio basil pesto, and fresh asparagus, all roasted to perfection inside parchment paper packets. The steaming method inside parchment locks in moisture and flavors, creating a juicy, aromatic entrée ideal for a quick weeknight dinner or a special occasion.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Pistachio Pesto
- 1 cup shelled pistachios
- 1 ½ cups loosely packed fresh basil leaves, torn
- 3 garlic cloves
- 1 tablespoon lemon juice
- ⅓ cup finely grated pecorino romano cheese
- ½ cup extra virgin olive oil
- Kosher salt and pepper, to taste
Potatoes
- 1.5 pounds petite gold potatoes
Salmon and Vegetables
- 4 raw salmon filets
- Kosher salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 pound asparagus spears, woody ends trimmed
- 1 lemon, sliced
- Olive oil, for drizzling asparagus
Instructions
- Make the pistachio pesto: In a food processor, combine pistachios, basil leaves, garlic cloves, lemon juice, and pecorino romano cheese. Pulse until the nuts are coarsely chopped. Then with the processor running, slowly stream in the olive oil until the mixture is spreadable. Season with kosher salt and pepper to taste, pulse to blend. Taste and adjust seasoning as needed. Set aside or refrigerate for up to a week.
- Parboil the potatoes: Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are just fork-tender, about 10 to 15 minutes. Drain and let cool slightly, then slice in half and toss in a bowl with 2 to 3 tablespoons of the prepared pistachio pesto.
- Preheat the oven and prepare parchment sheets: Heat the oven to 400°F (204°C). Cut four 8×12 inch sheets of parchment paper. If asparagus are thick, halve them lengthwise for quick roasting.
- Season the salmon: Pat salmon filets dry and season all over with kosher salt, pepper, and garlic powder.
- Assemble the packets: Fold up the short sides of each parchment sheet. Place a salmon filet in the center, spread 1 to 2 tablespoons of pistachio pesto on top. Add a few asparagus spears, drizzle lightly with olive oil, and season with salt and pepper. Add a scoop or two of the pesto-tossed potatoes. Top with a lemon slice.
- Seal the packets: Fold the long edges over the salmon until they meet, then fold and roll the edges to seal tightly, creating a closed packet.
- Roast the packets: Place packets on a baking sheet and roast in the preheated oven for 15 to 18 minutes, or until salmon flakes easily with a fork.
- Serve: Remove from the oven and serve directly in the parchment packets. Optionally, squeeze extra lemon juice over the salmon and add more pesto if desired. Enjoy your flavorful, healthy meal!
Notes
- Pistachio pesto can be made in advance and stored in the refrigerator for up to one week.
- Parboiling the potatoes ensures they are tender once roasted inside the packets.
- Thick asparagus spears should be halved lengthwise for even cooking during roasting.
- Use good quality parchment paper to avoid any leakage during roasting.
- Adjust roasting time slightly based on the thickness of the salmon filets to avoid overcooking.
