Pesto Salmon

One oven bag, 20 minutes and you’ve got oven-baked salmon with pesto and juicy sweet peppers and tomatoes. Recipe courtesy of Reynolds.

  • Prep Time 15 min
  • Total Time 20 min
  • Servings 4


Reynolds® Oven Bag, Large Size
teaspoon salt (divided)
teaspoon pepper (divided)
tablespoon lemon juice
salmon fillets (about 6 oz each)
tablespoons prepared pesto
cup grape tomatoes, cut in half
yellow bell pepper, cut into rings
Fresh basil and lemon twist (optional)

  • 1 Preheat oven to 400ºF. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, 1/2 teaspoon salt, 1/4 teaspoon pepper and lemon juice. Squeeze bag to blend seasonings.
  • 2 Spread pesto on salmon. Sprinkle with remaining salt and pepper. Place in oven bag in a single layer; arrange tomatoes and bell pepper strips around salmon.
  • 3 Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  • 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.

Expert Tips

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