Salmon with Cilantro Pesto Recipe
Serves: 3 ounces fish and 1 tablespoon pesto per serving
Baking Time: 10-12 minutes
Cooking spray (optional)
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.
Calories Per Serving 206; 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; Sugar 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. L