December 5, 2014

Salmon with Orange Pepper Pesto

I'm all about quick for dinner during the week. After commuting home, changing, and going out for a run, the last thing I want to do is get home to cook a big, fancy meal. This salmon took me under 15 minutes to make and was really delicious! The original recipe called for jarred, roasted red peppers but the jar I had at home would not open. I tried slamming it on the counter, running it under hot water, smacking the bottom, using a jar opener - literally nothing worked so luckily I had an orange pepper on hand to substitute.

Pestos are usually made with nuts but since I'm allergic, I obviously have to find another option. I used sunflower seeds in this pesto and they worked really well - just run the food processor or blender for a little longer so they break down. I really like this recipe because it's quick and easy and SO low in points!

Salmon with Orange Pepper Pesto
Serves: 2, Serving Size: 5-oz. salmon, 2 tbsp pesto PointsPlus: 8
  • 2 6-oz. salmon fillets
  • Kosher salt and freshly cracked black pepper
  • 1 orange pepper (or whatever color you prefer), chopped
  • 2 tsp olive oil
  • 1 tbsp tomato paste
  • 1 tbsp sunflower seeds
  • 1 garlic clove
  • 1 tbsp hot sauce
  • Season the fish generously with salt and pepper. Place on a baking sheet lined with tin foil and broil for 8 minutes, or until cooked to your liking
  • While the fish is cooking, combine the orange pepper, olive oil, tomato paste, sunflower seeds, garlic, and hot sauce in a food processor (I have a mini-chopped that works really well for this). Process until smooth. Season with salt and pepper to taste, if desire
  • Top the fish with 2 tablespoons pesto and serve with some veggies!
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