Serves 4 (serving size: 1 fillet and 3 tablespoons pesto)

If you don't like the bite of raw garlic, drop the clove in boiling water for 1 minute to blanch, then proceed with the pesto.

How to Make It

Step 1

Heat grill pan over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt. Coat pan with cooking spray. Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Step 2

While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth. Serve pesto over fish.

Step 3

Sustainable Choice: Look for salmon that's labeled "wild Alaskan," and you can be sure that you're getting a sustainable option.

Ratings & Reviews

Pogogirl's Review

March 15, 2014
very easy and quite good

JenelleHawkins's Review

March 01, 2013

rrdlaw1's Review

October 13, 2011
Very tasty. I substituted walnuts for the almonds and served over rice. The pesto was especially good and I will probably make again to use with sandwiches or pasta.

sjcpeach's Review

October 16, 2011
My problem with this recipe was including raw garlic in the pesto. My clove was a big one which I thought would be fine because I like garlic but I didn't think about the fact that its raw garlic which completely overpowered the sauce. I also agree with the other poster who said this needed a little extra olive oil or liquid to blend nicely. Next time I'll either throw the garlic in a pan and saute first or leave it out.

bouldercook's Review

October 06, 2011
This was super easy to make and really yummy. The leftover pesto tastes great on sandwiches too. Will definitely make this again.

loarahp's Review

July 26, 2013
Simple, flavorful, fast. Worthy of a special occasion primarily because of its tasty simplicity - would allow for plenty of time to focus on entertaining rather than cooking. I'll be keeping this one in my rotating file of weeknight meals.

shtrukdme's Review

February 13, 2013
I made this tonight, and agree with the bitterness to the pesto unless the garlic is blanched first, however, my fiancee loved it as it! I will definitely try it again, but next time I'll make sure to fix up the garlic first!

rockthe2c's Review

October 11, 2011
I just happened to have home roasted red peppers in the fridge when I found this recipe. So last night I made this recipe with the Lemon-Parmesan Broccoli (also in the October 2011 Cooking Light issue) and a side of sweet corn on the cob. It was so amazing. The flavors in the red pepper pesto went perfectly with the salmon (which I grilled on my Panini grill). I couldn't wait to have the leftovers for lunch today. Many of my co-workers ohhed and ahhhed over the colorful dish and asked for the recipe. I will definitely make again! One note: I had a tough time getting the pesto to blend in the large blender but once I transfered it to my small food processor/Magic Bullet it had no problem at all.

acw829's Review

December 29, 2014

Morningglory29's Review

May 27, 2013