Salmon with Cilantro Pesto
In this heart-healthy and skin-friendly recipe from UW Health's Women and Heart Health program, vibrant orange salmon fillets get a double dose of crunchy almonds, one in the pesto and one in the topping. Both almonds and salmon are excellent food sources for omega-3 fatty acids, which help to keep skin supple and moisturized. The selenium in salmon also helps protect skin from the damage caused by sun exposure.
- Cooking spray (optional)
- 4 salmon fillets (about 4 ounces each), rinsed and patted dry
- 1/4 cup sliced almonds
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
- 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.
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.