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Pesto Salmon

 1 Ratings
1 Comments
  • Prep Time 15 min
  • Total Time 20 min
  • Servings 4
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One oven bag, 20 minutes and you’ve got oven-baked salmon with pesto and juicy sweet peppers and tomatoes. Recipe courtesy of Reynolds.

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)

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.

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
457.6
% Daily Value
Total Fat
31.5g
48%
Saturated Fat
5.2g
26%
Cholesterol
96.1mg
32%
Sodium
848.8mg
35%
Total Carbohydrate
5.7g
2%
Dietary Fiber
1.3g
5%
Sugars
1.2g
Protein
37.1g
% Daily Value*:
Vitamin C
170%
170%
Calcium
7.80%
8%
Iron
9.50%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Reynolds® is a trademark of Reynolds Consumer Products Inc.

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