Best Pesto Salmon Roulades Recipes

Pesto Salmon image

Provided by Blon-Dish

Categories < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 -6 salmon fillets (no skin)
3 tablespoons extra virgin olive oil
fresh ground pepper
3/4 cup prepared pesto sauce (refrigerated) or 3/4 cup fresh homemade pesto sauce
1/2 cup parmesan cheese
3 sliced plum tomatoes (optional)

Steps:

Lightly coat a baking pan with cooking spray.
Place each salmon fillet in the baking pan and drizzle with olive oil.
Apply freshly ground pepper to taste over each fillet.
Gently spread pesto sauce over each fillet.
Sprinkle parmesean cheese over each fillet.
Optional: Place plum tomatoes slices on each fillet and sprinkle with a bit of additional parmesean cheese.
Bake prepared salmon fillets in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 512.3, Fat 24.7, SaturatedFat 5.3, Cholesterol 176.4, Sodium 404.4, Carbohydrate 0.5, Sugar 0.1, Protein 68.2

Pesto Salmon image

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 9

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)

Steps:

Preheat 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.
Spread 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.
Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
Bake 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 Facts : ServingSize 1 Serving