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Spring-Salmon-and-Potato-Parchment-Packets-Recipe

Spring Salmon and Potato Parchment Packets

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This Spring Salmon and Potato Parchment Packets recipe combines fresh salmon and flavorful potatoes wrapped in parchment for a healthy, hassle-free dinner that excites the palate.

  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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
  • 1.5 pounds petite gold potatoes
  • 4 raw salmon filets
  • 1 teaspoon garlic powder
  • 1 pound asparagus spears, woody ends cut off
  • 1 lemon, cut into slices

Instructions

  1. Prepare the pistachio pesto by combining pistachios, basil, garlic, lemon juice, and cheese in a food processor. Pulse and blend until coarsely chopped, then gradually add olive oil until the desired consistency is reached. Season with salt and pepper to taste.
  2. Par boil the potatoes in cold water until barely fork-tender, about 10 to 15 minutes. Drain and cool slightly, then slice in half and mix with 2 to 3 tablespoons of pistachio pesto.
  3. Preheat the oven to 400°F and prepare 4 sheets of parchment paper. If asparagus is thick, cut it in half lengthwise for even cooking.
  4. Season the salmon filets with salt, pepper, and garlic powder.
  5. Assemble the packets by placing a salmon filet in the center of each parchment sheet, adding 1 to 2 tablespoons of pesto on top, a few asparagus spears, a drizzle of olive oil, and a scoop of potatoes. Finish with a lemon slice.
  6. Seal the packets by folding the parchment over the fish, tightening and rolling the edges securely.
  7. Place all packets on a sheet pan and roast for 15 to 18 minutes, until the salmon flakes easily with a fork.
  8. Serve the packets hot, adding a squeeze of lemon and extra pesto if desired.

Last Step:

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Notes

The pesto can be made ahead of time and stored in the fridge for up to a week.
Feel free to use other vegetables, such as bell peppers or zucchini, if you prefer.
To make the recipe lighter, reduce the amount of olive oil used in the pesto.

  • Author: Sarah
  • Prep Time: 40 minutes
  • Cook Time: 60 minutes
  • Category: Dinner
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 packet
  • Calories: 540
  • Sugar: 2g
  • Sodium: 380mg
  • Fat: 35g
  • Saturated Fat: 5g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 34g
  • Cholesterol: 90mg

Find it online: https://www.deliciousrecipesblog.com/spring-salmon-and-potato-parchment-packets/