Roasted Salmon With Red Pepper Pesto
- Ready In:
- 2 cups red bell peppers, roasted peeled stemmed and seeded (about 3 peppers)
- 2⁄3 cup hazelnuts, toasted and chopped
- 1 garlic clove, chopped
- 1 lemon, Zested and juiced
- 1 teaspoon cider vinegar
- kosher salt & freshly ground black pepper
- 1⁄2 cup olive oil
- 1⁄4 - 1⁄3 cup chives, chopped
- 4 (6 ounce) salmon fillets
- In a blender, place bell peppers, hazelnuts, garlic, lemon juice and zest, vinegar, salt and pepper; pulse to combine.
- With blender running, drizzle in olive oil to form an emulsion.
- Taste and adjust seasonings and/or consistency (add more oil if desired).
- Place the pesto in a bowl and stir in the chives.
- Preheat oven to 425 degrees F.
- Place fillets on a parchment lined baking sheet, season with a little salt and pepper, drizzle with olive oil.
- Roast until salmon is opaque and cooked through, about 15 to 20 minutes.
- Place salmon on individual plates and drizzle with pesto; serve additional pesto on the side.
- NOTE: You will have leftover pesto which can be stored in the refrigerator for about 3 days.
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