2 salmon filets, skin on
Salmon seasoning (salt and lemon pepper)
1 package of potato gnocchi (found near pasta in the grocery store)
1 jar of pesto
½ red bell pepper, minced
1 large garlic clove, minced
Freshly grated parmesan cheese
1 tsp freshly minced parsley
Preheat grill to high. Cook seasoned salmon, skin side down over high heat for about 6-7 minutes.
Flip filets over, remove skin, and cook the other side for about 2-3 minutes. When fish is ready, it should easily flake.
Boil water in a large pot for the gnocchi. Cook according to the directions on the package by boiling for 3-4 minutes until they float to the top. Drain. Toss with pesto.
In a small sauce pan, heat a drizzle of EVOO over med-high heat. Sauté bell peppers and garlic for 3-4 minutes, until tender.
Serve by plating pesto gnocchi, add salmon and top with bell pepper mixture. Sprinkle with parmesan cheese and parsley.