A dinner on one baking sheet!
Salmone con pesto e verdure (Italian)
Serves 6-8
Preheat the oven to 375F (190C)
roasted bell peppers, chopped
2 Tbs. (30 ml) olive oil
2 pound (910 g) wild salmon fillet
8 small organic potatoes, lightly score
2 organic garlic bulbs
1 organic onion, cut in half
optional vegetables of choice
organic pesto of choice (or see below for a parsley pesto)
I.
uno 1. Combine the chopped peppers and 1 Tbs. (15 ml) oil.
due 2. Brush onto the salmon.
tre 3. Cover with plastic wrap and refrigerate.
II.
quattro 4. Place the potatoes, onion cut side down, in a parchment-lined baking pan.
cinque 5. Sprinkle with the rest of the oil.
sei 6. Bake for 30 minutes.
III.
sette 7. When the vegetables are almost done, make space and add the unwrapped salmon.
otto 8. Increase the temperature to 450F (230C).
nove 9. Bake for about 15 minutes or internal temperature is 145F (63C)
IV.
dieci 10. Serve the pesto on top of the salmon before serving.
Parsley pesto
Pesto di prezzemolo
1 bunch organic parsley
zest of 1 organic lemon
1/4 cup (30 g) organic raw almonds, chopped
1 tsp. (5 ml) balsamic vinegar
1. Place parsley, lemon zest, and almonds in a food processor.
2. Add the balsamic vinegar.
3. Blend to a paste-like thickness.
