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Cover: A dish for all seasons

29Mar 12

Baked Salmon with Red Pesto, Red Peppers and Tomatoes

Baked Salmon with Red peppers and TomatoesBaked salmon with red pesto, red peppers and tomatoes is a low-fat, nutritious meal for two.  You do not need to add any oil; the salmon will bake in its own juices, along with those of the vegetables and the lime.

Roast Salmon with vegetables is also quite tasty as the veggies provide a perfect complement for this light dish.

Salmon is regionally seasonal, following a complex series of migrations as the fish move from river to river throughout the year.  It’s fascinating stuff!  Make sure to look up when Salmon is in a river near you.

What you need:

  • 2 salmon fillets
  • 2 tbsp red pesto
  • 1 large red pepper, deseeded then cut into long, thin strips
  • 4 garden tomatoes cut into halves or small cubes
  • Zest and juice of 1 lime
  • Salt and fresh ground black pepper
  • A couple of sprigs of fresh basil to garnish

What to do:

  1. Preheat the oven to 200ºC.
  2. Place a large sheet of aluminium foil over your baking tray, enough to comfortably wrap around all of the ingredients, sealing in the cooking juices.
  3. Lay the salmon onto the prepared tray with the skin side down; spread the red pesto over the top of each fillet.
  4. Arrange the red peppers and tomatoes all around the outside of the fillets, squeeze lime juice over everything, and sprinkle over the lime zest before seasoning with salt and pepper.
  5. Wrap the aluminium foil around all of the ingredients, creating a parcel effect, and bake in the oven for 25-45 minutes (depending on the size of your salmon fillets).  When the fish is opaque throughout, it is cooked. Check that there is no translucency to the middle part of the salmon fillets before serving.  You can also remove the foil from the top of the fish for the second half of cooking if you want to add a little crispness and don’t mind losing some of your cooking juices.  If you do this though, be sure to create a tray effect with aluminium foil (with folded edges to each side) plus a separate foil cover at the start, so that when you remove the cover, the juices won’t escape.  Both methods are very tasty.
  6. Serve the salmon over the vegetables. Pour over the juices, and top off with a sprig of fresh basil.

20 minutes to prepare – 25 to 45 minutes to cook

Makes: 2 main courses

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2 comments

  1. I have never tried red pesto before… is it spicy?

    Reply
  2. […] I also recommend this baked salmon with red pesto, red peppers and tomatoes. MeneameDivúlgameDivobloggerBitacorasRedditDeliciousGoogle […]

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