Roasted Salmon With Red Pepper Pesto

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups red bell peppers, roasted peeled stemmed and seeded (about 3 peppers)
• 2/3 cup hazelnuts, toasted and chopped
• 1 garlic clove, chopped
• 1 lemon, zested and juiced
• 1 teaspoon cider vinegar
• kosher salt & freshly ground black pepper
• 1/2 cup olive oil
• 1/4-1/3 cup chives, chopped
• 4 (6 ounce) salmon fillets

Recipe

• 1 in a blender, place bell peppers, hazelnuts, garlic, lemon juice and zest, vinegar, salt and pepper; pulse to combine.
• 2 with blender running, drizzle in olive oil to form an emulsion.
• 3 taste and adjust seasonings and/or consistency (add more oil if desired).
• 4 place the pesto in a bowl and stir in the chives.
• 5 preheat oven to 425 degrees f.
• 6 place fillets on a parchment lined baking sheet, season with a little salt and pepper, drizzle with olive oil.
• 7 roast until salmon is opaque and cooked through, about 15 to 20 minutes.
• 8 place salmon on individual plates and drizzle with pesto; serve additional pesto on the side.
• 9 note: you will have leftover pesto which can be stored in the refrigerator for about 3 days.