California Walnut Pesto Salmon Fillets en Papillote
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Total Time
28 Mins
Serves
4
Prep Time
10 Mins
Cook Time
18 Mins
Total Time
28 Mins
INGREDIENTS
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
PREPARATION
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.
