Oven-Baked Salmon with Sundried Tomato Pesto
4 to 4 servings
Great Weeknight Dinner Swap recipe contest finalist, meat, fish or chicken main dishes category
- 4 salmon steaks , or fillets (170 g each)
- 1/4 cup sun-dried tomato pesto , (store-bought or homemade)
- 4 medium red sweet peppers , cut into strips
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 cup oil-packed sun-dried tomatoes , well drained
- 1/2 cup grated Parmesan
- 1/4 cup coarsely chopped basil
- 1 or 2 garlic cloves
- 2 tbsp pine nuts , lightly toasted in a dry frying pan
- 2 tbsp water
- 1/3 cup olive oil
- Preheat the oven to 375°F (190°C). Lightly oil a cookie sheet or shallow baking dish large enough to hold the salmon and peppers in one layer.
- Spread the top surface of the salmon steaks or fillets evenly with the tomato pesto. Place on the prepared baking pan.
- In a bowl, toss the red pepper strips with the olive oil, salt and pepper to coat. Arrange in the baking pan, surrounding the salmon pieces (but don’t cover them). Bake for about 15 minutes or until the fish is opaque (poke a fork into the middle of a piece to check) and the peppers are sizzling and softened. Serve immediately.
- For pesto: In a blender or food processor, combine the sun-dried tomatoes, Parmesan, basil, garlic, pine nuts and water. With the machine running, drizzle olive oil through the feed tube or opening in the lid, blending until smooth. Scrape down the sides once or twice.