Roasted Salmon With Red Pepper Pesto

1. 1

   In a blender, place bell peppers, hazelnuts, garlic, lemon juice and zest, vinegar, salt and pepper; pulse to combine.

2. 2

   With blender running, drizzle in olive oil to form an emulsion.

3. 3

   Taste and adjust seasonings and/or consistency (add more oil if desired).

4. 4

   Place the pesto in a bowl and stir in the chives.

5. 5

   Preheat oven to 425 degrees F.

6. 6

   Place fillets on a parchment lined baking sheet, season with a little salt and pepper, drizzle with olive oil.

7. 7

   Roast until salmon is opaque and cooked through, about 15 to 20 minutes.

8. 8

   Place salmon on individual plates and drizzle with pesto; serve additional pesto on the side.

9. 9

   NOTE: You will have leftover pesto which can be stored in the refrigerator for about 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.