Salmon Baked Sn Parchment With Parsley Pesto Recipe
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.
Ingredients
1 cup packed fresh parsley leaves 250 mL
1/2 cup packed fresh basil leaves 125 mL
1 tbsp capers, well drained 15 mL
1 tsp salt 5 mL
1/2 tsp pepper 2 mL
1 tbsp olive oil 15 mL
6 2 salmon fillets, skin removed (4 oz/125 g each and 1 inch/2.5 cm thick) sweet red peppers, roasted (page 241) and peeled 6 2
Directions
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 425°F/220°C oven for 15 minutes, or until salmon is just cooked through.
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 425°F/220°C oven for 15 minutes, or until salmon is just cooked through.
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