Roasted Red Pepper Pesto Salmon

I'm not a huge fan of fish, or seafood for that matter.  I always try to like it because everyone raves about how healthy it is, but every time I'm just disappointed.  Salmon is my one exception.  I actually really like salmon.  If it's prepared right, it is a tasty meal, especially covered in copious amounts of roasted red pepper pesto.  I actually just made this pesto for the first time last night before cooking the fish.  It was one of those on a whim dinners that turned out super successful, and I just had to share it with you!

Seriously, the combination of roasted red pepper pesto and salmon is incredible and it only takes 15 minutes to make!  You can actually make the pesto while the salmon bakes in the oven.  I paired this salmon with my Italian mushroom fried "rice" and a good glass of red wine.  Nick and I don't do white wine, so no matter what we are eating, you can bet there is a bottle of red wine on the table :)  Okay, this summer we MIGHT start to get into white wine for those hot days. We'll see.


Roasted Red Pepper Pesto

2 cups diced roasted peppers, divided (they don't have to be red)
1 cup fresh basil leaves
2-3 garlic cloves, minced
1/2 cup toasted hemp hearts
1/4 cup fresh lemon juice
2 Tbsp Extra virgin olive oil
1/2 tsp sea salt
1/4 tsp red pepper flakes

Directions:
Blend the hemp hearts and minced garlic in the base of a food processor until well combined, about 10-15 seconds.  Add the lemon juice and one cup of the roasted red peppers.  Blend until smooth, another 7-10 seconds.  Next, add the basil leaves, salt, and red pepper flakes.  Blend for 7-10 seconds.  Add the last cup of roasted red peppers and pulse until desired consistency is reached.  I like some red pepper chunks in my pesto, so I only pulsed the mixture one or two times.


Roasted Red Pepper Salmon

Serves 2

1lb wild caught salmon fillet
salt and pepper
1/4 cup roasted red pepper pesto + more for serving

Directions:
Preheat oven to 415 F.  Line a baking sheet with tin foil and place the fish on top, skin side down. Liberally sprinkle the fish with salt and pepper.  Cook in the preheated oven for 10 minutes.  Spread the pesto over the fish, then return to the oven for another 5 minutes or so, until the fish easily flakes with a fork.  The cook time will vary depending on the thickness and size of your fish.  Top with additional pesto before serving if desired.