Roasted Salmon With Red Pepper Pesto |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is adapted from Thyme Cafe & Market located in Los Angeles. You can find the recipe for just the pesto: Roasted Red Pepper Pesto. If you decide to use jarred roasted red peppers, you will have to taste and watch that you do not add too much vinegar and salt. Ingredients:
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 |
Directions:
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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