Salmon with Cilantro Pesto
Serves 4; 3 ounces fish and t tablespoon pesto per serving
½ cup loosely packed fresh cilantro
3 tablespoons fat-free, low-sodium chicken broth
2 tablespoons sliced almonds
2 tablespoons shredded or grated Parmesan cheese
1 teaspoon salt-free garlic-herb seasoning blend
4 salmon fillets (about 4 ounces each)
¼ cup sliced almonds
Preheat the oven to 400°F. Line a baking sheet with aluminum foil or lightly spray with cooking spray.
In a food processor or blender, process the pesto ingredients for 15 to 20 seconds, or until slightly chunky.
Place the fillets about 2 inches apart on the banking sheet. Spread the pesto evenly over the top of the fillets. Sprinkle with ¼ cup almonds.
Bake for 10-12 minutes, or until the fish flakes easily when tested with a fork.
NUTRITION ANALYSIS (per serving)
|Total Fat||9.5 g|
|Saturated Fat ||1.5 g|
|Trans Fat ||0.0 g|
|Polyunsaturated Fat ||3.0 g|
|Monounsaturated Fat||4.0 g|
|Cholesterol ||66 mg|
|Sodium ||202 mg|
|Carbohydrates ||129 mg|
| Fiber ||1 g|
Dietary Exchanges: 3 1/2 lean meat
This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2005 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at deliciousdecisions.org.
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