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Pesto Salmon

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Pesto Salmon
  • Prep 15 min
  • Total 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.
Updated Dec 11, 2012

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)

Steps

  • 1
    Preheat oven to 400°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Reynolds® Oven Bag Tips: • Substitute one 1 to 1 1/2 lb. whole salmon fillet for the four cut fillets, if desired.
  • tip 2
    • Serve with Easy Baked Mushroom & Onion Risotto

Nutrition

Nutrition Facts are not available for this recipe
  • Reynolds® is a trademark of Reynolds Consumer Products Inc.
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