Farm toTable
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Farm toTable
Fresh!
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Roasted Salmon
with Parsley Pesto
and Vegetables
Multi X
2 (20 oz) bottled roasted bell
peppers, chopped
2 Tbsp olive oil, divided
1 (2 lb) salmon fillet
8 small potatoes, any kind
2 garlic bulbs, base trimmed
1 medium onion, halved
Sea salt and pepper, to taste
PESTO
1 bundle of parsley
1 fennel stalk
Zest of 1 lemon
¼ cup raw almonds, chopped
1 tsp balsamic vinegar
Sea salt
Preheat oven to 375 F. Combine
chopped peppers and 1 Tbsp olive oil.
Brush pepper mixture onto salmon fillet,
cover with plastic wrap and refrigerate
while vegetables are baking.
Lightly score potatoes. Place potatoes,
garlic and onion halves (cut side down)
in a large parchment-lined baking pan.
Sprinkle with remaining olive oil, sea salt
and pepper. Bake 30 minutes.
Prepare the pesto: Place the parsley,
fennel, lemon zest and almonds in
a food processor. Add the balsamic
vinegar and a few pinches of sea salt.
Blend pesto to paste-like consistency.
When the vegetables are almost done,
make a space for the salmon fillet in
the pan. Raise the oven temperature
to 450 F. Bake salmon for 15 minutes
or an internal temperature of 145 F.
Makes 6 to 8 servings.
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