Wednesday, June 1, 2016

Roasted Red Pepper and Walnut Pesto Salmon in Foil


 You will notice I make pesto pretty often in this blog, but that's because I love experimenting with different flavor combinations and it's so simple to make! This roasted red pepper and walnut pesto is AMAZING and adds a wonderful sweetness to the salmon and helps to keep it moist. I like using a generous amount of pesto, so if you don't use it all up simply toss it with pasta or roasted veggies the next day.

1. Preheat oven to 400. 
2. Combine pesto ingredients in a food processor until smooth. 


3. Lay four sheets of foil on a work surface and top with green beans, salmon and pesto. Wrap up and place on a baking sheet; bake 25 minutes. 




4. Once out of the oven, let the packets sit for 5 minutes, then carefully unwrap. Garnish salmon with toasted almonds and serve. 



Roasted Red Pepper and Walnut Pesto Salmon in Foil
Serves 4

All you need:
Pesto
1 (12 oz.) jar roasted red peppers, drained
1 peeled garlic clove
1/2 cup toasted walnuts
1/2 cup sundried tomatoes packed in oil
10 fresh basil leaves
1/2 cup freshly grated parmesan cheese
1/4 cup olive oil
Salt and pepper, to taste

2 cups fresh green beans, trimmed
4 (4-6 oz.) salmon filets
1/2 cup toasted almonds, for garnish

All you do:
1. Preheat oven to 400. 
2. Combine pesto ingredients in a food processor until smooth. 
3. Lay four sheets of foil on a work surface and top with green beans, salmon and pesto. Wrap up and place on a baking sheet; bake 25 minutes. 
4. Once out of the oven, let the packets sit for 5 minutes, then carefully unwrap. Garnish salmon with toasted almonds and serve.
 

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