Tomato Pesto Salmon Recipe By Tasty Food

PARCHMENT TOMATO PESTO SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Fold the parchment paper in half, then open up.
• On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
• Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
• Enjoy!

TOMATO PESTO SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• On a baking sheet, lay down zucchini. Drizzle on olive oil and sprinkle on salt and pepper.
• Lay the salmon on the zucchini, and spread the pesto on top of the salmon. Top with tomatoes.
• Bake for 10-12 minutes.
• Enjoy!

PESTO SALMON

Steps:

• Lightly coat a baking pan with cooking spray.
• Place each salmon fillet in the baking pan and drizzle with olive oil.
• Apply freshly ground pepper to taste over each fillet.
• Gently spread pesto sauce over each fillet.
• Sprinkle parmesean cheese over each fillet.
• Optional: Place plum tomatoes slices on each fillet and sprinkle with a bit of additional parmesean cheese.
• Bake prepared salmon fillets in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.

PESTO SALMON PUFF PASTRY RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.
• Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.
• Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.
• Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.
• Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.
• Seal the edges by pressing onto the seams of the fish silhouette.
• Use a knife to make indents for the head and fin details.
• Use the tip of the spoon to create indents of the scales.
• Brush the pastry with egg wash.
• Bake for 40 minutes, or until golden brown.
• In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.
• Slice and serve while hot.
• Enjoy!

PASTA WITH TOMATO AND ALMOND PESTO (PESTO ALLA TRAPANESE)

Steps:

• A half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don't have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.
• 1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.
• 2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.
• 3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
• 4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reser.