Here is my simple, yet show-offy recipe for red bell pepper-walnut-herb salmon. It takes 15 minutes of prep-time and 20 minutes to roast in the oven. I roast the salmon at a lower temperature because it keeps the it nicely tender. I serve the salmon with greens and roast potatoes.
I use jarred roasted red bell pepper instead of fresh ones because it saves time and money. If there is extra red bell pepper mixture at the end, just save to spread on toast the next day.
Here is what you’ll need:
- 1/2 cup of raw walnuts
- 1 jar of roasted red bell peppers (about 8 oz.)
- 1/2 cup of chopped parsley
- 1/4 cup of chopped dill
- 3 spring onions, finely sliced
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1/2 tsp. Salt and a few rounds of fresh black pepper
- A whole side fillet of salmon, skin-on, bones removed
Pre-heat oven to 275º F. Using a food processor, pulse the walnuts about 5 times until chopped (not too fine). Empty into a bowl. Now, drain the roasted red bell peppers completely of water and pulse in the food processor until smooth. Add to the bowl, along with the parsley, dill, spring onions, half of the lemon juice, 2 tbsp. of the olive oil, salt and pepper. Mix well.
Pat-dry the salmon. Lay the salmon on your roasting pan. Cover the salmon with the red bell pepper mixture. If there is any extra, save it for the next day and spread on toast….delicious! Pour the rest of the olive oil and lemon juice into the pan and roast the salmon for 20 minutes. Let it rest for a few minutes and serve.