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.

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Prep Time 15 min
Total Time 20 min
Servings 4

Ingredients

1: Reynolds® Oven Bag, Large Size

1: teaspoon salt (divided)

1/2: teaspoon pepper (divided)

1: tablespoon lemon juice

4: salmon fillets (about 6 oz each)

2: tablespoons prepared pesto

1: cup grape tomatoes, cut in half

1: yellow bell pepper, cut into rings

: Fresh basil and lemon twist (optional)

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Directions

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.