Pesto Salmon and Potatoes

Name: Pesto Salmon and Potatoes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch fresh basil leaves, plus more for serving; 1 clove garlic; 59 milliliters hazelnuts; 4 servings Kosher salt and freshly ground pepper; 1 lemon, plus wedges for garnish; 2 Tbsps plain low-fat yogurt; 454 grams new potatoes, halved; 4 Tbsps extra-virgin olive oil, plus more for drizzling; 2 Tbsps grated pecorino cheese; 680 grams skinless wild salmon fillets

Pesto Salmon and Potatoes is a gluten free and pescatarian recipe with 4 servings. This recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 39g of protein, 30g of fat, and a total of 525 calories. It works well as an expensive main course. Head to the store and pick up yogurt, new potatoes, hazelnuts, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Set up a 2-layer bamboo steamer in a skillet and add enough water to reach the bottom rim; bring the water to a simmer. Or set up a 2-layer electric steamer according to the manufacturer's instructions.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Put the potatoes in the bottom tray of the steamer and cook until just tender, about 15 minutes.

Ingredients you will need

Potato

Meanwhile, put the basil, hazelnuts, garlic and 2 tablespoons olive oil in a blender. Finely grate in the zest from half the lemon and squeeze in all of the juice.

Ingredients you will need

Hazelnuts

Olive Oil

Garlic

Basil

Juice

Lemon

Equipment you will use

Blender

Add 3 to 4 tablespoons water and puree. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Water

Transfer to a bowl and stir in the yogurt.

Ingredients you will need

Yogurt

Equipment you will use

Bowl

After the potatoes have cooked 15 minutes, place the salmon in the top tray of the steamer. Season with salt and pepper and cook until the salmon is opaque, 6 to 8 minutes.

Ingredients you will need

Salt And Pepper

Potato

Salmon

Let the fish sit in the steamer off the heat while you transfer the potatoes to a bowl and smash with the remaining 2 tablespoons olive oil and the pecorino; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Pecorino

Potato

Fish

Equipment you will use

Bowl

Remove the salmon and top with the pesto and more basil.

Ingredients you will need

Salmon

Basil

Pesto

Serve with the potatoes and lemon wedges.

Ingredients you will need

Lemon Wedge

Potato

Photograph by Antonis Achilleos

Equipment

Frying Pan

Blender

Bowl

Ingredients

Servings:

1bunch

fresh basil leaves, plus more for serving 1clove

garlic 59milliliters

hazelnuts 4servings

Kosher salt and freshly ground pepper 1

lemon, plus wedges for garnish 2Tbsps

plain low-fat yogurt 454grams

new potatoes, halved 4Tbsps

extra-virgin olive oil, plus more for drizzling 2Tbsps

grated pecorino cheese 680grams

skinless wild salmon fillets

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.