Roasted Salmon With Pesto Vegetables

Roasted Salmon With Pesto Vegetables
Raymond Hom

 

Use a variety of bell peppers in this recipe; red, orange, and yellow peppers will be sweeter than green ones.

Get the recipe.
Serves 4
preparation
10
minutes
cooking
25
minutes

Ingredients

2
bell peppers, thinly sliced
1
small red onion, thinly sliced
4
slices bread, torn
2
tablespoons
olive oil
4
6-ounce skinless salmon fillets
kosher salt and black pepper
1/4
cup
pesto

Directions

  1. Heat oven to 450° F. On a rimmed baking sheet, toss the peppers, onion, and bread with the oil. Nestle salmon fillets in the mixture; season with ¾ teaspoon salt and ¼ teaspoon pepper. Roast until the salmon is opaque throughout and the vegetables are tender, 8 to 10 minutes. Serve topped with the pesto.
Charlyne Mattox
February 2013

Nutritional Information

  • Per Serving
  • Calories 502
  • Fat 27 g
  • Sat Fat 5 g
  • Cholesterol 112 mg
  • Sodium 701 mg
  • Protein 44 g
  • Carbohydrate 20 g
  • Sugar 3 g
  • Fiber 2 g
  • Iron 3 mg
  • Calcium 183 mg
What does this mean? See Nutrition 101.