Salmon with red pepper pesto served with roasted vegetables

Ingredients

  • 4 (6oz) salmon fillets, skin removed if desired
  • 1 tablespoon olive oil
  • salt and pepper

PESTO

  • 1/3 cup roasted red pepper, drained
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 7 almonds
  • 1 garlic clove, minced
  • 1 lemon
  • salt and pepper

ROASTED VEGETABLES

  • 1 yellow pepper, cut into long slices
  • 1 orange pepper, cut into long slices
  • 1 cauliflower, cut into small florets
  • 1 broccoli crown, cut into small florets
  • 1 onion, cut in half from root to tip then each side cut into 4 pieces
  • olive oil
  • salt and pepper

Instructions

  1. Preheat oven to 400 F.
  2. Place the peppers and onions on a baking tray and the cauliflower and brocoli on another. Drizzle with olive oil, salt and pepper, and toss to coat the vegetables.
  3. Place the baking trays in the oven, roast for about 20 minutes.
  4. Heat a medium non-stick skillet over medium heat. Add 1 teaspoon of olive oil to the skillet.
  5. Sprinkle the salmon with salt and pepper.
  6. Place the salmon into the skillet and cook for about 4 minutes on each side or until the fish flakes (do not overcook).
  7. In the meantime, combine all the pesto ingredients except the lemon in a blender or food processor. Pulse until blended.
  8. Serve the salmon with pesto and roasted vegetables (Don’t forget to save half of the vegetables and whatever you don’t eat tonight for the Rice Bake).
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