Salmon with Red Pepper Pesto

<p>Salmon with Red Pepper Pesto</p>

If you don't like the bite of raw garlic, drop the clove in boiling water for 1 minute to blanch, then proceed with the pesto.


Serves 4 (serving size: 1 fillet and 3 tablespoons pesto)

Recipe from

Cooking Light

Nutritional Information

Calories 309
Fat 14.8 g
Satfat 2.2 g
Monofat 5.6 g
Polyfat 5.4 g
Protein 39.3 g
Carbohydrate 2.4 g
Fiber 0.6 g
Cholesterol 107 mg
Iron 1.8 mg
Sodium 506 mg
Calcium 31 mg


4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)
3/4 teaspoon kosher salt, divided
Cooking spray
1/3 cup chopped bottled roasted red bell peppers, rinsed and drained
1 tablespoon tomato paste
1 teaspoon extra-virgin olive oil
7 whole blanched almonds
1 garlic clove


1. Heat grill pan over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt. Coat pan with cooking spray. Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

2. While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth. Serve pesto over fish.

Sustainable Choice: Look for salmon that's labeled "wild Alaskan," and you can be sure that you're getting a sustainable option.