Roasted Salmon With Red Pepper Pesto - cooking recipe

Ingredients

2 cups red bell peppers, roasted peeled stemmed and seeded (about 3 peppers)
2/3 cup hazelnuts, toasted and chopped
1 garlic clove, chopped
1 lemon, Zested and juiced
1 teaspoon cider vinegar
kosher salt & freshly ground black pepper
1/2 cup olive oil
1/4 - 1/3 cup chives, chopped
4 (6 ounce) salmon fillets

Preparation

In a blender, place bell peppers, hazelnuts, garlic, lemon juice and zest, vinegar, salt and pepper; pulse to combine.
With blender running, drizzle in olive oil to form an emulsion.
Taste and adjust seasonings and/or consistency (add more oil if desired).
Place the pesto in a bowl and stir in the chives.
Preheat oven to 425 degrees F.
Place fillets on a parchment lined baking sheet, season with a little salt and pepper, drizzle with olive oil.
Roast until salmon is opaque and cooked through, about 15 to 20 minutes.
Place salmon on individual plates and drizzle with pesto; serve additional pesto on the side.
NOTE: You will have leftover pesto which can be stored in the refrigerator for about 3 days.