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Salmon with Lemon-Artichoke Pesto

Serves: 4

4 salmon fillets, skinned
1 can artichoke hearts
1 tablespoon lemon juice
3 cloves garlic, crushed
Pinch red pepper flakes
2 tablespoons olive oil
1 tablespoon capers, drained well
2 teaspoons finely minced lemon zest
3 tablespoons pesto
3 tablespoons chopped parsley
1/2 teaspoon minced rosemary

Preheat the oven to 180C (350F).

Combine the artichokes, lemon juice, garlic, pepper flakes, oil, capers, lemon zest, and pesto in the food processor. Pulse a few times until the mixture is still chunky. Stir in the fresh herbs.

Lay a fillet on top of a large square of foil and spread 2 tablespoons of the mixture on top of the salmon , fold up to enclose the fillets, and tightly crimp the edges to seal the pouches. Repeat with the remaining fillets. Place on a large baking sheet and bake for 10-15 minutes, depending on the thickness of the fish.