Make the pistachio pesto first.

Place the pistachios, basil, garlic, lemon juice and cheese in a food processor. Pulse and blend until the nuts are coarsely chopped, then with the processor on, stream in the olive oil. Add a little more if necessary, depending on how “spreadable” you want your pesto to be. Add a big pinch of salt and pepper and pulse. Taste the pesto and add in more seasoning if needed. This will make extra pesto than needed, so store it sealed tightly in the fridge for up to a week.

Once the pesto is made, par boil the potatoes.

Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender, about 10 to 15 minutes. Strain the potatoes and let them cool slightly, then slice them in half and place them in a bowl. Toss with 2 to 3 tablespoons of the pistachio pesto.

Preheat the oven to 400 degrees F. Have 4 sheets of parchment paper ready to go. (As a note, if your asparagus spears are thick, I suggest cutting them in half lengthwise since we're only roasting for 15 minutes.)

Season the salmon all over with salt, pepper and garlic powder.

Make the parchment paper packet. I use a rectangular sheet of parchment that is 8x12 inches. I fold up short sides. I place the salmon filet in the center. Spread 1 to 2 tablespoons of the pistachio pesto on top. Add a few asparagus spears. I give them a quick drizzle of olive oil and season them with salt and pepper. Add a scoop or two of the potatoes next. Finish with a lemon slice.

Fold up the long edges over the fish until they touch, then fold them down together to one side, continuing to tighten and roll the packet until it’s sealed.

Place all the packets on a sheet pan. Roast for 15 to 18 minutes, or until the fish is easily flaked with a fork.

Remove from the oven and serve the packets! Squeeze on extra lemon, add more pesto if you’d like - enjoy!