Pesto Salmon
- Prep Time: 15 minutes
- Cook Time: 15 - 20 minutes
- Servings: 4
- Course: Main Dish
Reynolds Kitchens® Tips
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Ingredients
- 1 tablespoon flour
- 4 salmon fillets (about 6 oz each)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons prepared pesto
- 1 cup grape tomatoes, cut in half
- ½ yellow bell pepper, cut into rings
- Fresh basil and lemon twist (optional)
Directions
Step 1
PREHEAT oven to 425ºF. Shake flour in Reynolds Oven Bag, Large Size. Place in 13x9x2-inch baking pan.
Step 2
SEASON salmon with salt and pepper and spread pesto on top. Place in oven bag in a single layer; top with tomatoes and yellow pepper.
Step 3
CLOSE bag with nylon tie: cut six ½-inch slits in top. Tuck ends of bag in pan.
Step 4
BAKE 15 to 20 minutes or until salmon flakes. Let stand 5 minutes. Carefully cut bag open to serve. Garnish with fresh basil and lemon twist, if desired.
Step 5
We tested with Buitoni® refrigerated pesto.
Step 6
Serve with Easy Mushroom & Onion Oven Risotto
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