Roast Salmon With Pesto Sauce Beetroot Slaw Food

ROASTED SALMON WITH RED PEPPER PESTO

Roasted Salmon With Red Pepper Pesto image

This recipe is adapted from Thyme Cafe & Market located in Los Angeles. You can find the recipe for just the pesto: recipe #444445. 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.

Provided by threeovens

Categories Peppers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

In a blender, place bell peppers, hazelnuts, garlic, lemon juice and zest, vinegar, salt and pepper; pulse to combine.
With blender running, drizzle in olive oil to form an emulsion.
Taste and adjust seasonings and/or consistency (add more oil if desired).
Place the pesto in a bowl and stir in the chives.
Preheat oven to 425 degrees F.
Place fillets on a parchment lined baking sheet, season with a little salt and pepper, drizzle with olive oil.
Roast until salmon is opaque and cooked through, about 15 to 20 minutes.
Place salmon on individual plates and drizzle with pesto; serve additional pesto on the side.
NOTE: You will have leftover pesto which can be stored in the refrigerator for about 3 days.

Nutrition Facts : Calories 602.3, Fat 46.8, SaturatedFat 5.7, Cholesterol 87.5, Sodium 115.9, Carbohydrate 11.5, Fiber 5, Sugar 4.2, Protein 38.1

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