Salmon en Papillote with Pistachio - Oliviers & Co.

Salmon en Papillote with Pistachio

September 22, 2017
Salmon Papillote with Pistachio

This quick recipe uses the "en papillote" technique of cooking salmon:  wrapped in parchment bundles and steamed in the oven.  A healthy and flavorful recipe, with very little cleanup as everything cooks in the pouch!   

Salmon en Papillote with Pistachio


Preheat oven to 425 degrees.

Center each salmon fillet on a sheet of parchment paper & baste with 1 tbsp. of pistachio pesto.

Set aside for 15 min. so that the salmon soaks up the pesto.

Finely chop the spring onion, stem included and sauté for 5 min. in 1 tbsp. of extra virgin olive oil, then spread the onion over each salmon fillet.  Drizzle with a few drops of olive oil & mandarin oil.

Fold the edges of the parchment paper and twist the ends of the packet to form a tight seal.  Bake for 10-12 min. or until the salmon is opaque and slightly flaky.

Peel the celeriac & finely slice into ribbons with a peeler.  Drizzle with lemon juice.

Meanwhile, heat a pan of boiling salted water & cook the “celery noodles” for 30 seconds. Drain, place in a bowl, drizzle with 2 tbsp. of olive & mandarin oil, 1 tbsp. of honey & ginger vinegar, and season with pepper.

Transfer each salmon "packet" to individual plates and cut open to reveal the delicious aromas.  Serve alongside the celery noodles.

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