Aunt Patti's Salmon
Rob’s Aunt Patti Uhland is one of the best cooks around. She is that person who always brings dishes to a gathering and everyone is asking her for the recipe by the end of the night. This salmon is one of those recipes. The best part is it's so easy, you won't believe how quickly this dish is thrown together. You can serve it as a meal straight out of the oven, or bring it down to room temperature and serve it as an hors d'oeuvres with crackers. Beautiful on a buffet or plated and garnished with fresh chopped parsley.
This dish is made up of just 5 ingredients and boasts bold and savory flavors, perfectly paired with our Del Rio Vineyard Estate Chardonnay or Pinot Noir.
Cheers!
~ Jolee Wallace
Ingredients:
- 1/2 salmon with skin
- 1/2 to 1 cup good pesto
- 1 cup (or more) feta cheese
- 1 cup (or more) Kalamata olives
- 1 cup (or more) freshly diced tomatoes
Preparation:
- Place 1/2 salmon, cut length wise with bones removed, on a cooking sheet lined with foil. Place the salmon skin side down.
- Cover the salmon with a generous layer of pesto, feta, Kalamata olives and chopped tomatoes. Don't skimp on the layers.
- Wrap the entire fish (with toppings) in foil and bake for 20 to 25 minutes at 425 degrees. Unwrap and serve on a platter.
