Salmon and Pesto Potatoes en Papillote

1 tablespoon extra virgin olive oil 4 Yukon Gold or other new potatoes, 4 ounces each, well scrubbed, opposite ends trimmed flat with a knife 4 teaspoons Pesto, p. 30 1¼ pounds boneless, skinless salmon fillet, cut in 5-ounce portions ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper 4 fresh basil leaves

Calories 367 (31% from fat) • carb. 27g • pro. 34g • fat • 12g sat. fat 2g • chol. 72mg • sod. 266mg • fiber 2g

Preheat the oven to 400° F. Cut 4 pieces of aluminum foil, each 16 inches long. Brush a 4 x 6-inch area in the center of each rectangle with olive oil. Set aside. Insert the slicing disc. Slice the potatoes, one at a time; remove each potato, restack and reserve separately. Blanch potatoes in boiling water for 3 – 4 minutes. Drain and let cool. Season each salmon fillet with salt and pepper. Fan out the slices of one potato on the oiled portion of a sheet of foil. Spread one teaspoon of the Pesto on the fanned slices. Top with a salmon fillet. Bring the two cut sides of the foil together over the center of the salmon, fold over 1 inch, then fold over 2 more times. Fold the ends in twice, in ½-inch folds, to complete the seal. Repeat until all the salmon and potatoes have been prepared and wrapped. Bake in the preheated oven for 18 minutes. While the salmon is in the oven, stack the basil leaves and roll. Slice in ⅛-inch intervals to create a chiffonade. The packets will be puffed; prick with the tip of a sharp knife to vent the steam, then carefully open. Serve immediately on warmed plates sprinkled with the basil chiffonade.