Salmon fillets get a double dose of crunchy almonds, one in the pesto and one in the topping, in this recipe for a low-fat summer dish.
The flavorful pesto is easy to make, and its fresh green color provides a nice contrast to the vibrant orange of the salmon. For a quick, attractive finish, scatter the almonds over the surface, as the recipe indicates. If you prefer a fancier presentation, after spreading the pesto over the salmon, slightly overlap the almonds on the fillets to resemble fish scales, then bake as directed.
Note that cilantro may be used in the pesto, as an alternative to the more traditional basil. The recipe developer decided to suggest the cilantro as something a bit different, pointing out that cilantro, too, has a unique flavor that makes for a great pesto.
Salmon With Almond Pesto
Vegetable oil spray (optional)
Directions
Preheat the oven to 400 F. Line a baking sheet with aluminum foil or lightly spray with vegetable oil spray.
In a food processor or blender, process the cilantro or basil, chicken broth, 2 tablespoons almonds, cheese and herb blend for 15 to 20 seconds, or until slightly chunky.
Place the fillets about 2 inches apart on the baking sheet.
Spread the pesto evenly over the top of the fillets. Sprinkle with 1/4 cup almonds. Bake for 10 to 12 minutes, or until the fish flakes easily when tested with a fork.
Makes 4 servings.
(Recipe from the American Heart Association – www.americanheart.org)
Shopping list:
fresh cilantro or fresh basil
low-sodium chicken broth
sliced almonds
Parmesan cheese
salt-free garlic-herb seasoning blend
salmon fillets (about 4 ounces each)
