One oven bag, 20 minutes and you’ve got oven-baked salmon with pesto and juicy sweet peppers and tomatoes. Recipe courtesy of Reynolds.
Pesto Salmon
- Prep Time 15 min
- Total 20 min
- Servings 4
- Ingredients 9
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)
Instructions
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Step1Preheat 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.
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Step2Spread 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.
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Step3Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
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Step4Bake 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.
Nutrition
Nutrition Facts are not available for this recipe
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