Salmon in Parchment with Pesto and Potatoes

 

4 small potatoes, thinly sliced

1 ½ pounds salmon filet, cut into 4 equally-sized pieces

½ cup pesto (recipe below)

½ cup white wine

salt

black pepper

4 pieces of parchment paper, approximately 12” x 15”

Preheat the oven to 425°

  1. Fold the four parchment papers in half. Open each paper, and place equal amounts of the sliced potatoes just above the crease, on each of the papers, and sprinkle with salt and pepper
  2. Place the salmon filets on top of the potatoes, and sprinkle with salt and pepper. Carefully add the white wine, keeping it on the fish and potatoes. Spread the pesto over the salmon
  3. To close the parchment paper packet, fold the parchment, at the crease, over the salmon. Starting at one of the creased edges, fold over the first corner, just an inch or so at a time, and keep folding all the way around to the opposite creased corner
  4. Place the packets onto a sheet pan, and bake int the oven for 15 minutes. After removing from the oven, let the packets rest for up to 5 minutes
  5. Open each packet carefully, as there may be some escaping steam from inside. This can be done by each person at the table, as it can be fun…

Makes four servings

 

Pesto

1 garlic clove, peeled

2 cups basil leaves, washed and dried

¼ cup pine nuts (or other nuts)

½ cup olive oil

½ cup parmesan cheese, grated

salt and pepper

  1. In a food processor or blender, process the garlic until it’s minced.
  2. Add the basil, and process until it’s chopped into small pieces. Add the pine nuts, and pulse chop until they’re very small pieces
  3. Slowly add the olive oil until combined
  4. Add the parmesan, and process until it’s combined
  5. Season to taste with salt and pepper.