Pesto Salmon

Name: Pesto Salmon
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters grape tomatoes, cut in half; 1 Tbsp lemon juice; 1 teaspoons pepper (divided); 2 Tbsps prepared pesto; 680 grams salmon fillets (about each); 1 teaspoon salt (divided); 1 Reynolds® Oven Bag, Large Size; 1 yellow bell pepper, cut into rings

You can never have too many main course recipes, so give Pesto Salmon a try. One portion of this dish contains about 35g of protein, 14g of fat, and a total of 287 calories. This recipe serves 4. From preparation to the plate, this recipe takes around 20 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have oven bag, lemon juice, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat oven to 400F.

Equipment you will use

Oven

Place Reynolds Oven Bag in 13x9x2-inch pan.

Equipment you will use

Oven

Frying Pan

Add flour, 1/2 teaspoon salt, 1/4 teaspoon pepper and lemon juice. Squeeze bag to blend seasonings.

Ingredients you will need

Lemon Juice

Seasoning

Pepper

All Purpose Flour

Salt

Spread pesto on salmon.

Ingredients you will need

Salmon

Spread

Pesto

Sprinkle with remaining salt and pepper.

Ingredients you will need

Salt And Pepper

Place in oven bag in a single layer; arrange tomatoes and bell pepper strips around salmon.

Ingredients you will need

Bell Pepper

Tomato

Salmon

Equipment you will use

Oven

Close bag with nylon tie.

Cut six 1/2-inch slits in top. Tuck ends of bag in pan.

Equipment you will use

Frying Pan

Bake 15 to 20 minutes or until salmon flakes.

Ingredients you will need

Salmon

Equipment you will use

Oven

Let stand 5 minutes. Carefully cut bag open to serve.

Garnish with fresh basil and lemon twist, if desired.

Ingredients you will need

Fresh Basil

Lemon

Equipment

Oven

Frying Pan

Ingredients

Servings:

237milliliters

grape tomatoes, cut in half 1Tbsp

lemon juice 1teaspoons

pepper (divided)2Tbsps

prepared pesto 680grams

salmon fillets (about each)1teaspoon

salt (divided)1

Reynolds® Oven Bag, Large Size 1

yellow bell pepper, cut into rings

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.