Salmon with Cilantro Pesto
Vibrant orange salmon fillets get a double dose of crunchy almonds, one in the pesto and one in the topping.
The lovely green pesto is easy to make and gets a delightful flavor boost – without salt – from the garlic-herb seasoning blend.
For a quick and pretty dish, scatter the almonds over the surface, as instructed below. If you prefer a fancier presentation, after spreading the pesto over the salmon, slightly overlap the almonds on the fillets to resemble fish scales, then bake as directed.
Cooking spray (optional)
For the Cilantro Pesto
1/2 cup loosely packed fresh cilantro
3 tablespoons fat-free, low-sodium chicken broth
2 tablespoons sliced almonds
2 tablespoons shredded or grated Parmesan cheese
1 teaspoon salt-free garlic-herb seasoning blend
4 salmon fillets (about 4 ounces each), rinsed and patted dry
1/4 cup sliced almonds
Preheat the oven to 400°F. Line a baking sheet with aluminum foil or lightly spray with cooking spray.
In a food processor or blender, process the pesto ingredients for 15 to 20 seconds, or until slightly chunky.
Place the fillets about 2 inches apart on the baking sheet. Spread the pesto evenly over the top of the fillets. Sprinkle with 1/4 cup almonds.
Bake for 10 to 12 minutes, or until the fish flakes easily when tested with a fork.
Serving Size: 3 ounces fish and 1 tablespoon pesto per serving
Total Fat 9.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 4.0 g
Cholesterol 66 mg
Sodium 129 mg
Carbohydrates 2 g
Fiber 1 g
Sugars 0 g
Protein 28 g
Dietary Exchanges: 3 1/2 lean meat
This recipe is brought to you by the American Heart Association’s Go Red For Women movement. Recipe copyright © 2005 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.