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.
4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)
3/4 teaspoon kosher salt, divided
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
How to Make It
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.
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.