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Pesto Salmon

  • Prep Time: 15 minutes
  • Cook Time: 15 - 20 minutes
  • Servings: 4
  • Course: Main Dish

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Reynolds Kitchens tip

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  • 1 tablespoon flour
  • 4 salmon fillets (about 6 oz each)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons prepared pesto
  • 1 cup grape tomatoes, cut in half
  • ½ yellow bell pepper, cut into rings
  • Fresh basil and lemon twist (optional)


Step 1

PREHEAT oven to 425ºF. Shake flour in Reynolds Oven Bag, Large Size. Place in 13x9x2-inch baking pan.

Step 2

SEASON salmon with salt and pepper and spread pesto on top. Place in oven bag in a single layer; top with tomatoes and yellow pepper.

Step 3

CLOSE bag with nylon tie: cut six ½-inch slits in top. Tuck ends of bag in pan.

Step 4

BAKE 15 to 20 minutes or until salmon flakes. Let stand 5 minutes. Carefully cut bag open to serve. Garnish with fresh basil and lemon twist, if desired.

Step 5

We tested with Buitoni® refrigerated pesto.

Step 6

Serve with Easy Mushroom & Onion Oven Risotto

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