Departments: The Hungry Heart/Surf & Turf
This recipe is brought to you by the American Heart Association's Go Red For Women movement. Recipe copyright © 2005 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at heart.org/recipes.
Flavorful sauces and creative seasonings make these fish and meat dishes healthy and delectable — so dig in!
Serves 4; 3 ounces fish and 1 tablespoon pesto per serving
Vibrant orange salmon fillets get a double dose of crunchy almonds, one in the pesto and one in the topping. The lovely green pesto is easy to make and gets a delightful flavor boost — without salt — from the garlic-herb seasoning blend. For a quick and pretty dish, scatter the almonds over the surface, as instructed below. 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.
Cooking spray (optional)
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 and herb seasoning blend
4 salmon fillets (about 4 ounces each), rinsed and patted dry
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 baking sheet. Spread the pesto evenly over the top of the fillets. Sprinkle with ¼ cup almonds.
Bake for 10 to 12 minutes, or until the fish flakes easily when tested with a fork.
Calories 206 Total Fat 9.5g
Saturated Fat 1.5g
Trans Fat 0.0g
Polyunsaturated Fat 3.0g
Monounsaturated Fat 4.0g
3½ lean meat
© 2010 American Heart Association, Inc.