One oven bag, 20 minutes and you’ve got oven-baked salmon with pesto and juicy sweet peppers and tomatoes. Recipe courtesy of Reynolds.
SAVE ON THIS RECIPE!
Reynolds® Oven Bag Tips:
• Substitute one 1 to 1 1/2 lb. whole salmon fillet for the four cut fillets, if desired.
• Serve with Easy Baked Mushroom & Onion Risotto
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