Salmon with Red Pepper Pesto

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.

Yield: Serves 4 (serving size: 1 fillet and 3 tablespoons pesto)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 309
  • Fat: 14.8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 5.4g
  • Protein: 39.3g
  • Carbohydrate: 2.4g
  • Fiber: 0.6g
  • Cholesterol: 107mg
  • Iron: 1.8mg
  • Sodium: 506mg
  • Calcium: 31mg

Ingredients

  • 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

Preparation

  1. 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. 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.
  3. Sustainable Choice: Look for salmon that's labeled "wild Alaskan," and you can be sure that you're getting a sustainable option.
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