California Walnut Pesto Salmon Fillets en Papillote

Course dinner, lunch, Main Course
Keyword salmon
Prep Time 10 minutes
Cook Time 18 minutes
Servings 4
Calories 863kcal
Author Katie Cooks


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
  • Salt
  • 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: 2.7g
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