Wash and slice potatoes into 4 mm slices.
Lay out pieces of tin foil large enough to wrap all the way around each individual salmon filet.
Put a tablespoon of oil onto each foil piece and smear liberally around 70% of the interior.
Place one small potato's worth of potato slices on each piece of foil, heaped in the center, sized to be similar to the salmon filet.
Place a tablespoon of pesto on top of the potatoes.
Salt and pepper each salmon filet on each side, place the filet on top of the potatoes.
Add a tablespoon of pesto to the top of the salmon.
Fold and crimp the foil at the top, and then fold and crimp the sides to ensure no steam loss.
Bake at 400 F for 18 minutes.
Be sure to pierce the foil packets to relieve steam pressure before unrolling/tearing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (378g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 299 (50%)|
|Amt Per Serving||% DV|
|Total Fat 33.2g||44 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 108.9mg||34 %|
|Sodium 135mg||5 %|
|Potassium 1455.5mg||38 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 26.6g|
|Protein 44.1g||63 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 604
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