This salmon recipe is baked with a parsley and basil pesto mix. Baked in a foil, this salmon recipe is easy, simple and nutritious and can be served with a side of potato salad.
1 Cup (16 tbs), packed (250 Milliliter)
1⁄2 Cup (8 tbs), packed (125 Milliliter)
1 Tablespoon, well drained (15 Milliliter)
1 Teaspoon (5 Milliliter)
1⁄2 Teaspoon (2 Milliliter)
1 Tablespoon (15 Milliliter)
Sweet red peppers
6 , peppers, roasted and peeled
8 Ounce, skin removed (4 ounce /125 gram each and 1 inch/2.5 centimeter thick
Place parsley and basil in food processor or blender and chop.
Blend in capers, salt and pepper.
Add olive oil and blend until mixture forms rough paste.
Pat fish dry.
Spread pesto mixture on top of each piece of salmon.
Cut peppers into 3/4 inch/2 cm strips and arrange on top of pesto.
Line baking sheet with foil.
Place same-sized sheet of parchment paper on top.
Arrange salmon pieces on one half of baking sheet.
Fold parchment and foil over salmon and seal edges to enclose fish.
Bake in preheated 425Â°F/220Â°C oven for 15 minutes, or until salmon is just cooked through.