The salmon and potato parchment packets are a complete meal wrapped in a little package. Pistachio pesto, bright lemon, tender potatoes and asparagus pair with buttery salmon to create a satisfying spring dinner.
I have a present for you!
This salmon and potato parchment packet is loaded with flavor: flaky, buttery salmon, cloud-like potatoes that melt in your mouth, plenty of lemon, and fresh herbs.
It’s a dinner you don’t want to miss. It feels fancy but comes together faster than you think, and it’s a lovely way to serve friends or family—everyone gets their own little package.
Parchment packets are one of my favorite ways to cook fish because the salmon turns out incredibly tender and moist. You can vary the vegetables, herbs and sauces easily, making this method endlessly adaptable.
A salmon and potato present, to be exact.
This version features pistachio pesto, which elevates the dish with a rich, nutty herb flavor. If you don’t have pistachio pesto, a classic basil pesto works well too.
Fresh lemon and asparagus add brightness and spring color. Thin asparagus spears cook in the same time as the salmon, making them a perfect match for these packets.
These packets are almost foolproof.
The only extra step is the potatoes: they need to be par-boiled ahead of time. That’s easy to do—boil, cool, and refrigerate the potatoes a day or two in advance if you want to save time. The pistachio pesto can also be prepared ahead of time and stored in the fridge.
When you have the pesto and potatoes ready, assembly is quick. Layer the salmon, a spoonful of pesto, asparagus, potatoes and a lemon slice on a parchment square, fold into a sealed packet and bake—it takes under 20 minutes in the oven.
Bake the packets until the salmon flakes easily with a fork. Finish with extra lemon or more pesto if desired.
Tons of texture and fresh flavor—this is one of my favorite spring dinners.
Spring Salmon & Potato Parchment Packets
Spring Salmon & Potato Parchment Packets
Ingredients
pistachio pesto
- 1 cup shelled pistachios
- 1 1/2 cups loosely packed fresh basil leaves, torn
- 3 garlic cloves
- 1 tablespoon lemon juice
- 1/3 cup finely grated Pecorino Romano cheese
- 1/2 cup extra virgin olive oil (more if needed)
- Kosher salt and pepper, to taste
packets
- 1.5 pounds petite gold potatoes
- 4 raw salmon fillets
- Kosher salt and pepper
- 1 teaspoon garlic powder
- 1 pound asparagus spears, woody ends trimmed
- 1 lemon, sliced
Instructions
- Make the pistachio pesto: combine pistachios, basil, garlic, lemon juice and cheese in a food processor. Pulse until the nuts are coarsely chopped, then stream in the olive oil with the processor running until the pesto reaches your desired consistency. Season with salt and pepper. Store any extra in an airtight container in the fridge for up to a week.
- Par-boil the potatoes: place potatoes in a pot, cover with cold water and bring to a boil. Simmer until just fork tender, about 10–15 minutes. Drain, let cool slightly, then halve and toss with 2–3 tablespoons of the pistachio pesto.
- Preheat the oven to 400°F. Prepare four 8×12-inch sheets of parchment. If your asparagus spears are thick, cut them lengthwise so they cook through in the allotted time.
- Season the salmon with salt, pepper and garlic powder. Place each fillet in the center of a parchment sheet. Spread 1–2 tablespoons of pistachio pesto over each fillet. Add a few asparagus spears, a drizzle of olive oil, a scoop of the pesto-coated potatoes and a lemon slice.
- Fold the long edges of the parchment over the fish, then roll and fold the ends to seal each packet snugly.
- Place the packets on a baking sheet and roast for 15–18 minutes, or until the salmon flakes easily with a fork.
- Remove from the oven and serve the packets. Squeeze extra lemon and add more pesto if desired. Enjoy!
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Yum yum.