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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
- kosher salt and pepper
- 1 teaspoon garlic powder
- 1 pound asparagus spears, woody ends cut off
- 1 lemon, cut into slices
Instructions
- Prepare the pistachio pesto by combining pistachios, basil, garlic, lemon juice, and cheese in a food processor. Pulse until the nuts are coarsely chopped, then stream in olive oil and adjust seasoning with salt and pepper, blending again.
- Par boil the potatoes by placing them in a large pot with cold water. Once boiling, simmer until fork tender (10-15 minutes). Drain, cool, slice in half, and toss with 2-3 tablespoons of the pistachio pesto.
- Preheat the oven to 400°F and prepare 4 sheets of parchment paper. If asparagus is thick, cut lengthwise for even cooking.
- Season salmon filets with salt, pepper, and garlic powder.
- Create the parchment packet by laying salmon in the center of the paper, topping with pistachio pesto, asparagus, and potatoes. Add lemon slices on top.
- Fold the parchment over the fish and seal tightly by rolling the edges.
- Place packets on a sheet pan and roast for 15-18 minutes until fish is flaked easily.
- Remove from the oven and serve warm, garnished with additional lemon and pesto as desired.
Notes
Store any leftover pesto in a sealed container in the fridge for up to a week.
For a spicier kick, add a pinch of red pepper flakes to the pesto.
Make sure to adjust the cooking time if using thicker salmon filets.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 packet
- Calories: 620
- Sugar: 2g
- Sodium: 480mg
- Fat: 45g
- Saturated Fat: 8g
- Unsaturated Fat: 32g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg