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Salmon with Cilantro Pesto
Sun, February 1, 2015
Salmon with Cilantro Pesto
Serves 4; 3 ounces fish and 1 tablespoon pesto per serving
 
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)

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.
 
 
NUTRITION ANALYSIS (per serving)
 
Calories 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
   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 or online at americanheart.org/cookbooks.

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