Thyme Cafe & Market's roasted salmon with red pepper hazelnut pesto

Time 1 hour
Yields Serves 4
Thyme Cafe & Market’s roasted salmon with red pepper hazelnut pesto
(Kirk McKoy / Los Angeles Times)

In a blender, combine the bell peppers, hazelnuts, garlic, lemon zest and juice, cider vinegar, one-fourth teaspoon salt and several grinds of black pepper. Pulse to combine. With the blender running, drizzle in the olive oil to emulsify and form the pesto. Taste, adjusting seasoning and flavoring as desired, and adjusting the thickness of the pesto with additional olive oil. This makes a generous 2 cups pesto, more than is needed for the remainder of the recipe; any leftover pesto can be covered and refrigerated for up to 3 days.


Remove the pesto to a bowl and stir in the chopped chives.


Heat the oven to 425 degrees.


Place the salmon fillets on a parchment-paper-lined baking sheet and drizzle the top of each fillet with a little oil. Sprinkle a pinch of salt and a few grinds of pepper over each fillet.


Place the fillets in the oven and roast until the salmon is cooked through, 15 to 20 minutes.


Plate the salmon and drizzle a little pesto over each fillet. Serve immediately.

Adapted from Thyme Cafe & Market.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.