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Salmon Baked Sn Parchment With Parsley Pesto Recipe
|Parsley leaves||1 Cup (16 tbs), packed (250 Milliliter)|
|Basil leaves||1⁄2 Cup (8 tbs), packed (125 Milliliter)|
|Capers||1 Tablespoon, well drained (15 Milliliter)|
|Salt||1 Teaspoon (5 Milliliter)|
|Pepper||1⁄2 Teaspoon (2 Milliliter)|
|Olive oil||1 Tablespoon (15 Milliliter)|
|Sweet red peppers||6 , peppers, roasted and peeled|
|Salmon fillets||8 Ounce, skin removed (4 ounce /125 gram each and 1 inch/2.5 centimeter thick|
Calories 110 Calories from Fat 38
% Daily Value*
Total Fat 4 g6.6%
Saturated Fat 0.6 g3%
Trans Fat 0 g
Cholesterol 19.7 mg
Sodium 383 mg16%
Total Carbohydrates 9 g3%
Dietary Fiber 3 g12.1%
Sugars 5.4 g
Protein 9 g18.5%
Vitamin A 99% Vitamin C 291.9%
Calcium 4% Iron 8.5%
*Based on a 2000 Calorie diet
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.