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Herb-Infused Kale Wrapped Pesto Salmon with Roasted Garlic Potatoes

Herb-Infused Kale Wrapped Pesto Salmon with Roasted Garlic Potatoes

Dinner
Prep Time
30min
Cook Time
45min
Servings
4
Calories
620
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Chef's Note

For the best flavor, toast the pine nuts before adding them to the pesto. This brings out their nutty flavor and adds depth to the sauce. You can also prepare the pesto a day ahead to allow the flavors to meld, just add a thin layer of olive oil on top to prevent oxidation.

Tags
salmon
seafood
kale
pesto
potatoes
herb-infused
dinner
healthy
intermediate
Ingredients

  • 4 6-oz fillets salmon fillets

  • 8 leaves large kale leaves

  • 2 cups fresh basil leaves

  • 1/2 cup fresh parsley

  • 1/3 cup pine nuts

  • 1/2 cup Parmesan cheese

  • 4 cloves garlic cloves

  • 1 whole lemon

  • 1/2 cup extra virgin olive oil

  • 1 1/2 pounds baby potatoes

  • 1 whole garlic head

  • 2 tablespoons fresh thyme

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup white wine

Instructions
  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Wash the baby potatoes and cut any larger ones in half. Place in a large bowl.

  • 3

    Cut the top off the garlic head to expose the cloves. Wrap in aluminum foil with 1 tablespoon of olive oil and a pinch of salt.

  • 4

    Toss the potatoes with 3 tablespoons of olive oil, 1 tablespoon of fresh thyme leaves, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

  • 5

    Spread the potatoes on a baking sheet and place the wrapped garlic head in the corner. Roast for 30-35 minutes until potatoes are golden and tender.

  • 6

    While potatoes are roasting, prepare the pesto by combining 1 1/2 cups of basil leaves, 1/4 cup of parsley, 1/3 cup of pine nuts, 1/2 cup of grated Parmesan, 3 cloves of minced garlic, juice of half a lemon, 1/4 teaspoon of salt, and 1/4 cup of olive oil in a food processor. Pulse until smooth but still slightly textured.

  • 7

    Bring a large pot of water to a boil. Blanch the kale leaves for 30 seconds, then immediately transfer to an ice bath. Drain and pat dry with paper towels.

  • 8

    Pat the salmon fillets dry and season with remaining salt and pepper.

  • 9

    Spread about 1 tablespoon of pesto on each salmon fillet.

  • 10

    Lay two kale leaves slightly overlapping for each fillet. Place the pesto-covered salmon in the center and fold the kale over to wrap the salmon.

  • 11

    Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Place the kale-wrapped salmon seam-side down and cook for 2 minutes.

  • 12

    Carefully flip the salmon bundles and add 1/4 cup of white wine to the pan. Transfer the skillet to the oven and bake for 8-10 minutes until salmon is just cooked through.

  • 13

    Remove the roasted garlic from the oven and squeeze the softened cloves into a small bowl. Mash with a fork and stir into the remaining pesto.

  • 14

    Chop the remaining 1/2 cup of basil and 1/4 cup of parsley with 1 tablespoon of thyme leaves. Toss with the roasted potatoes.

  • 15

    Serve each salmon bundle with a portion of herb-infused roasted potatoes and a dollop of the roasted garlic pesto sauce.

Nutrition Information (per serving)
620
Calories
38g
Protein
32g
Carbs
39g
Fat
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