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Spring Salmon & Potato Parchment Packets with Pistachio Basil Pesto Recipe

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4.2 from 28 reviews

Delight in this flavorful Spring Salmon & Potato Parchment Packets recipe, featuring tender salmon filets paired with herbaceous pistachio pesto, golden petite potatoes, and fresh asparagus. Cooked en papillote, the salmon steams to perfection with vibrant spring vegetables, making a healthy, elegant, and easy-to-prepare meal great for any occasion.

  • Total Time: 50 minutes
  • Yield: 4 servings

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 & Salmon

  • 1.5 pounds petite gold potatoes
  • 4 raw salmon filets
  • Kosher salt and pepper, to taste
  • 1 teaspoon garlic powder

Vegetables & Garnish

  • 1 pound asparagus spears, woody ends trimmed
  • 1 lemon, sliced

Instructions

  1. Make the pistachio pesto: Place pistachios, basil, garlic, lemon juice, and pecorino romano in a food processor. Pulse until nuts are coarsely chopped. Keep the processor running and slowly stream in the olive oil until the pesto reaches your desired spreadable consistency. Season with salt and pepper to taste. Store extra pesto tightly sealed in the fridge for up to one week.
  2. Par-boil the potatoes: Put the petite gold potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until just barely fork tender, about 10-15 minutes. Drain and let cool slightly. Slice the potatoes in half and toss them gently in a bowl with 2 to 3 tablespoons of the pistachio pesto.
  3. Preheat the oven and prepare asparagus: Heat your oven to 400°F (200°C). If your asparagus spears are thick, slice them lengthwise to ensure even cooking.
  4. Season the salmon: Pat dry the salmon filets and season all over with kosher salt, pepper, and garlic powder.
  5. Assemble the parchment packets: Cut 4 sheets of parchment paper approximately 8×12 inches. Fold up the short sides. Place each salmon filet in the center of a sheet. Spread 1 to 2 tablespoons of pistachio pesto on top of each filet. Add a few asparagus spears next to the salmon, drizzle lightly with olive oil, and season with salt and pepper. Spoon a couple of spoonfuls of the pesto-coated potatoes alongside. Finish each packet with a slice of lemon on top.
  6. Seal the packets: Fold the long edges of the parchment over the salmon until they meet, then fold down to one side, pressing and rolling tightly to fully seal each packet.
  7. Roast: Arrange all packets on a baking sheet and roast in the preheated oven for 15 to 18 minutes, or until the salmon flakes easily with a fork.
  8. Serve: Carefully open packets and serve immediately. Squeeze extra lemon over the top and add more pesto if desired. Enjoy your light and flavorful spring meal!

Notes

  • For thicker asparagus, slice lengthwise to ensure even roasting.
  • Pesto can be made ahead and refrigerated for up to a week.
  • Use petite gold potatoes for their tender texture and quick cooking time.
  • Be sure to seal parchment packets tightly to lock in steam and flavors.
  • Adjust pesto quantity and seasoning to personal taste.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/spring-salmon-and-potato-parchment-packets-with-pistachio-basil-pesto-recipe/