Oven Baked Salmon with Sun Dried Tomato Pesto

An excellent and simple dish.  If you don't like the red peppers - switch it up with squash, potatoes, carrots or your favourite veggie!

4 salmon steaks or fillets
1/4 cup sun dried tomato pesto
4 medium sweet red peppers, cut into strips
1 tbsp olive oil
1 tsp salt
1/2 tsp pepper

• Preheat the oven to 375F.  Lightly oil a cookie sheet or shallow baking dish large enough to hold the salmon and peppers in one layer.  I put down parchment paper here.
• Spread the top surface of the salmon steaks or fillets evenly with the tomato pesto.  Place on the prepared baking pan.
• In a bowl toss the red pepper strips with the olive oil, salt and pepper to coat.  Arrange in the baking pan, surrounding the salmon pieces.  Bake for about 15 minutes or until the fish is opaque (poke a fork into the middle of a piece to check) and the peppers are sizzling and softened.  Serve immediately.

Serves 4