Salmon Papillote with Pistachio

40 min
This quick recipe uses the "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!
All ingredients

Oliviers&Co Salt & Herbs Mix for Pasta and Salad

2 tbsp of Oliviers&Co Fresh Pressed Olive & Mandarin Oil

Oliviers&Co Everyday Extra Virgin Olive Oil

Oliviers&Co Honey & Ginger Vinegar

1/3 of cup of Oliviers&Co Olive & Mint Oil

1 cup of pistachios

6 organic salmon fillets

1/2 of a clove garlic minced, 1 spring onion ½ celeriac, ½ lemon, Salt & pepper to taste


Preheat oven to 425 degrees.

Center each salmon fillet on a sheet of parchment paper & baste with 1 tbsp. of pistachio pesto. Chop shelled pistachios by hand or using a food processor until it's really well chooped. Add Oliviers&Co Olive & Mint Oil, garlic and Oliviers&Co Salt & Herbs Mix for Pasta and Salad until the pesto is homogenous.

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.