Ovenbaked Salmon with Pesto
Oven-baked fish or chicken belong to my top favorite meals.
You basically just choose your protein and chop up what ever vegetables you may have in the fridge. Add herbs and spices and like in this recipe, mustard and pesto or other condiments you prefer.
And then you let the oven do the rest.
For 4 servings you will need:
- 500 g salmon
- 12-16 cherry tomatoes, if possible choose different colored tomatoes
- 1 large pepperbell, any color will do
- 2 red onions
- Olive oil
- Salt & pepper
- Mustard, I chose one with paprika spice
- 4 tablespoons green pesto
How to make this dish
Preheat the oven to 200C convection (See conversion table for gas and fahrenheit).
Slice the tomatoes in halves.
Cut the pepper bell into smaller pieces, but not as small as you would for a salad.
Cut the onion into fours.
Place all the vegetables in an ovenware.
Drizzle over olive oil, and sprinkle the vegetables with a couple pinches of salt.
Place the whole salmon onto of the vegetable.
Smear the entire top of the fish with mustard.
Then add the pesto.
Place the whole dish in the preheated oven.
Turn the temperature down to 180C.
Let the fish bake for 18-20 minutes.
Then take it out and let it rest for a few minutes before plating.
Serve with risotto, noodles or wild rice.
Bake the salmon with it`s skin on if you wish to get those extra omega3 benefits.
If you want to avoid the “fishy” fish smell, just place a few slices of lemon onto of the fish.