Salmon with Red Pepper Pesto

20 Reviews
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Yield:
Serves 4 (serving size: 1 fillet and 3 tablespoons pesto)
By Sandy Gluck
October 2011
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

Step 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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Ratings & Reviews

Pogogirl's Review

liafinney
March 15, 2014
very easy and quite good

acw829's Review

loarahp
December 29, 2014
N/A

ktmcirish1's Review

rockthe2c
September 03, 2013
Was delicious! Just added some brown sugar and salt to the pesto to offset the bitterness and turned out amazing!

loarahp's Review

acw829
July 26, 2013
Simple, flavorful, fast. Worthy of a special occasion primarily because of its tasty simplicity - would allow for plenty of time to focus on entertaining rather than cooking. I'll be keeping this one in my rotating file of weeknight meals.

EmmaLee75's Review

EmmaLee75
June 22, 2013
Great recipe! Had to use cashews in place of the almonds (allergy). Was a nice sauce for the fish. Would be good on a sandwich too. Thanks Sunday Strategist.

reyhaneh's Review

shtrukdme
June 17, 2013
N/A

usaypotato's Review

sjcpeach
June 12, 2013
N/A

Morningglory29's Review

rrdlaw1
May 27, 2013
N/A

andrea5367's Review

usaypotato
May 24, 2013
This pesto was amazing and couldn't get enough of it. I did follow the advice of another reviewer and added the extra EVOO and chicken stock. I ended up making more to use the extra pesto for turkey sandwiches loaded with turkey bacon, avocado, lettuce, tomato, and provolone on a ciabatta bun.

JenelleHawkins's Review

AriaVagabond
March 01, 2013
N/A