The salmon potato parchment packets are a complete meal in one little gift-wrapped treat. Pistachio pesto, fresh lemon, tender potatoes and asparagus come together with buttery salmon to make the most satisfying dish for spring!
I have a present for you!
A present in the form of this salmon and potato parchment packet, absolutely loaded with flavor, tender buttery fish, cloud-like potatoes that melt in your mouth and lots of fresh lemon.
It’s a dinner you do not want to pass up! Plus, you can impress everyone you love with this fancy (but not) dish that comes together quicker than expected.
I’m all about that.
Maybe I’m becoming the queen of fish parchment packets?! I wouldn’t hate it! They are one of my favorite ways to prepare the protein because it comes out so incredibly buttery and flaky. And there are just so many different wants you can make this. The flavors, sauces, seasonings, vegetables – the options are almost endless.
Plus, it’s like a cute little dinner in a packet for you. Why do we love cute things like this? Who knows. But it’s adorable and I love it. And it feels so nicely portioned and lovely to serve to friends or family. Like everyone gets their own meal, right here in this cute adorable present.
A salmon and potato present, to be exact.
But that’s not ALL. I didn’t want to sound insane and include 35 more words in the title. But this has SO much more. Starting with pistachio pesto, which is fabulous. A sauce I’ve been making for ages, because it’s incredibly versatile. It will elevate everything. And if you don’t have pistachio pesto or simply don’t want to make it, then yes, regular pesto will work.
There is also lots of fresh lemon and asparagus in the parchment packet too! Asparagus is my favorite veggie to use in these packets because of how nicely it cooks in the appropriate amount of time. As long as you have thin spears that are in season, they cook in just enough time for the salmon to be melting onto your fork.
Honestly, it’s almost foolproof!
The potatoes are where things get tricky. These babies do need to be par-boiled, or prepared ahead of time. But I am used to that, because I make my crispy smashed potatoes on the regular. That recipe also requires boiling the potatoes ahead of time and it’s not a big deal at all. In fact, I’ve even done it ahead of time during some meal prep. You can boil the potatoes, let them cool and then stick them in the fridge for a day or two until you’re ready to make this meal.
The pistachio pesto can be made ahead too, of course!
When it comes down to it, assembly is really all this meal requires in order for it to be made in under 20 minutes. If you can prep the pesto and the potatoes ahead of time, just get everything in its cute little package before (figuratively) tying it up with a seasoned bow.
And bake it!
Tons of flavor, texture and satisfying taste. I’m obsessed.
Spring Salmon & Potato Parchment Packets
Spring Salmon & Potato Parchment Packets
The salmon potato parchment packets are a complete meal in one little gift-wrapped treat. Pistachio pesto, fresh lemon, tender potatoes and asparagus come together with buttery salmon to make the most satisfying dish for spring!
packets
1.5 pounds petite gold potatoes4 raw salmon filetskosher salt and pepper1 teaspoon garlic powder1 pound asparagus spears, woody ends cut off1 lemon, cut into slices
Make the pistachio pesto first.
Place the pistachios, basil, garlic, lemon juice and cheese in a food processor. Pulse and blend until the nuts are coarsely chopped, then with the processor on, stream in the olive oil. Add a little more if necessary, depending on how “spreadable” you want your pesto to be. Add a big pinch of salt and pepper and pulse. Taste the pesto and add in more seasoning if needed. This will make extra pesto than needed, so store it sealed tightly in the fridge for up to a week.
Once the pesto is made, par boil the potatoes.
Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender, about 10 to 15 minutes. Strain the potatoes and let them cool slightly, then slice them in half and place them in a bowl. Toss with 2 to 3 tablespoons of the pistachio pesto.
Preheat the oven to 400 degrees F. Have 4 sheets of parchment paper ready to go. (As a note, if your asparagus spears are thick, I suggest cutting them in half lengthwise since we’re only roasting for 15 minutes.)
Season the salmon all over with salt, pepper and garlic powder.
Make the parchment paper packet. I use a rectangular sheet of parchment that is 8×12 inches. I fold up short sides. I place the salmon filet in the center. Spread 1 to 2 tablespoons of the pistachio pesto on top. Add a few asparagus spears. I give them a quick drizzle of olive oil and season them with salt and pepper. Add a scoop or two of the potatoes next. Finish with a lemon slice.
Fold up the long edges over the fish until they touch, then fold them down together to one side, continuing to tighten and roll the packet until it’s sealed.
Place all the packets on a sheet pan. Roast for 15 to 18 minutes, or until the fish is easily flaked with a fork.
Remove from the oven and serve the packets! Squeeze on extra lemon, add more pesto if you’d like – enjoy!
Yum yum.
