Pesto Salmon and Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 486
- Total Fat
- 26 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 101 milligrams
- Sodium
- 198 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 3 grams
- Protein
- 43 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
1 pound new potatoes, halved
1 bunch fresh basil leaves, plus more for serving
1/4 cup hazelnuts
1 clove garlic
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 lemon, plus wedges for garnish
Kosher salt and freshly ground pepper
2 tablespoons plain low-fat yogurt
4 6-ounce skinless wild salmon fillets
2 tablespoons grated pecorino cheese
Directions
- 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. Put the potatoes in the bottom tray of the steamer and cook until just tender, about 15 minutes.
- 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. Add 3 to 4 tablespoons water and puree. Season with salt and pepper. Transfer to a bowl and stir in the yogurt.
- 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. 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. Remove the salmon and top with the pesto and more basil. Serve with the potatoes and lemon wedges.