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
2 (6-ounce) salmon fillets, skinned
2/3 cup hot cooked brown rice
How to Make It
Preheat oven to 400°.
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.
Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork. Serve with rice.
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."
Maybe I shouldn't review it because I used up some homemade pesto I had made over this past summer and we served it with couscous instead of rice but the salmon/pesto combination is really good and I'd definitely make this again.