Roast Salmon Filets with Red Pepper Pesto

by Laura Donnelly — February 6, 2007

Our Valentine's Day menu continues with a main course, a dish rich with omega-3s, which not only feed your brain and heart but reputedly keep your skin in velvety shape.

Serves 2

2 salmon filets, about 6 oz. each, brushed with olive oil and soy sauce
2 sweet red peppers, roasted and peeled
5 Kalamata olives, pitted
2 cloves garlic
1/4 cup parmesan cheese, grated
2-4 Tablespoons olive oil

1. Prepare red pepper pesto by combining all ingredients, except salmon, in a food processor or blender. Blend until somewhat smooth, but still with some texture.

2. Preheat oven to 450 degrees. Lay salmon filets in roasting pan and bake approximately 10 minutes per inch of thickness, depending on how well done you like your fish. Remember that it will continue to cook a bit when it comes out of the oven. A few minutes before the filets are done, top them with a dollop of the pesto and continue baking.

Other fish can be substituted for the salmon, such as tuna or swordfish. A few basil leaves in the pesto add extra flavor.