Pesto Salmon and Potatoes


  • 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

  • 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.