California Walnut Pesto Salmon Fillets en Papillote
For the California Walnut Pesto;
- 60 g California Walnuts dry toasted in a frying pan for about 3mins.
- 80 g fresh basil
- 55 g grated parmesan
- 3 garlic cloves peeled
- Salt & pepper about 1/4tsp of each
- 1.5 tbsp lemon juice
- 170 ml of olive oil
For the rest of the dish;
- 4 Salmon fillets approx 150g each can be skinless but not essential
- Roughly 16 cherry tomatoes halved
- Preheat oven to 180°c fan
- Firstly make the walnut pesto.. to a food processor add the walnuts, basil, parmesan, garlic cloves, salt, pepper, lemon juice and 3tbsp of olive oil.
- Pulse until you have a course texture.
- Now with the processor running slowly but continuously drizzle in the remaining olive oil. You should end up with a delicious Walnut pesto. Add a little more olive oil if it seems a little dry and be sure to stop the processor occasionally to scrap the sides.
- When you are happy with the consistency have a taste and add a more salt and pepper accordingly.
- Next lay out a sheet of your cut baking paper and place a salmon filler on top skin side down in the middle of it.
- Season the salmon with a little salt.
- Spread a large tbsp of your homemade walnut pesto over the salmon fillet and then add some of the halved tomatoes.
- Bring the two edges of the baking paper together and crimp it together until the salmon is completely sealed inside, so it looks a bit like a Cornish pasty.
- Repeat with the other portions of salmon and then place on a baking tray.
- Pop in the oven for 18mins.
- Once cooked serve straight on to the plate in the wrapping, when you open it up the smell will be divine.
- Serve with some buttered new potatoes.
Serving: 1279 | Calories: 863kcal | Carbohydrates: 3.5g | Protein: 40g | Fat: 76g | Saturated Fat: 14g | Fibre: 2.3g | Sugar: 2.7gBack to Recipe Search