SALMON WITH SUN-DRIED TOMATO PESTO 

Pesto:

1, 8.5 ounce jar Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs

2 ½ cups fresh basil leaves, packed

¾ cup grated parmesan cheese

4 cloves garlic, rough chopped

½ cup pine nuts

¼-½ cups extra virgin olive oil

 

2 pounds salmon filets

½ teaspoon salt

½ teaspoon black pepper

¼ cup Hellmann’s Light mayonnaise

⅓ cup grated parmesan cheese

Preheat oven to 400 degrees.

To make the pesto, combine all of the pesto ingredients, except the olive oil in the bowl of a food processor.  Pulse until all ingredients are well combined.  Put the processor on low speed and slowly add as much olive oil as needed to make a loose paste.

Place the salmon filet, skin-side-down, on a foil lined baking sheet.  Season with the salt and pepper.  Coat the top of the filet with the mayo, followed by ⅓-½ cup of the pesto to evenly coat.  Top with the ⅓ cup parmesan cheese.

Bake for 15-20 minutes until browned and a fork easily slides in and out of the center of the fish.  Do not overcook!  The flesh should be glistening and translucent in the center.

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