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.
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