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Easy Pesto Salmon

Randy Mayor; Mary Catherine Muir
Yield 2 servings (serving size: 1 salmon fillet and 1/3 cup rice)
This easy pesto salmon is the perfect choice for a fresh and light summertime meal.


  • 2 cups fresh spinach leaves
  • 1/2 cup basil leaves
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 3 garlic cloves, peeled
  • Cooking spray
  • 2 (6-ounce) salmon fillets, skinned
  • 2/3 cup hot cooked brown rice

Nutrition Information

  • calories 443
  • caloriesfromfat 45 %
  • fat 22.1 g
  • satfat 3.5 g
  • monofat 12 g
  • polyfat 4.4 g
  • protein 38.7 g
  • carbohydrate 20.6 g
  • fiber 3.1 g
  • cholesterol 111 mg
  • iron 3.2 mg
  • sodium 483 mg
  • calcium 96 mg

How to Make It

  1. Preheat oven to 400°.

  2. Place the first 6 ingredients in a food processor or blender, and process until smooth. Spoon 3 tablespoons pesto into bottom of an 8-inch square baking dish coated with cooking spray. Top with the salmon fillets, and spread with the remaining pesto.

  3. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork. Serve with rice.

Cook's Notes

As one CL reader said --"We grow basil on our porch and are always looking for tasty new ways to use it. I created this dish on a whim to try and get my husband to eat salmon. I succeeded: He loved it, and now he even requests it on occasion. The salmon tastes wonderful served with grilled or steamed vegetables."