Roasted Salmon With Red Pepper Pesto

"This recipe is adapted from Thyme Cafe & Market located in Los Angeles. You can find the recipe for just the pesto: recipe #444445. If you decide to use jarred roasted red peppers, you will have to taste and watch that you do not add too much vinegar and salt."
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Ready In:




  • 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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