Salmon with Cilantro Pesto - 2g Carbs, 1g Fiber
From: The American Heart Association
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, and then bake as directed.
Serves: 4
Serving Size: 3 oz fish and 1 Tbsp pesto
Vegetable oil spray (optional)
--> Cilantro Pesto
1/2 cup fresh cilantro, loosely packed
3 Tbsp fat-free, low-sodium chicken broth
2 Tbsp almonds, sliced
2 Tbsp Parmesan cheese, shredded or grated
1 tsp salt-free garlic-herb seasoning blend
4 salmon fillets (about 4 oz each)
1/4 cup sliced almonds
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum
foil or lightly spray with vegetable oil 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 1/4 cup
almonds.
Bake for 10 to 12 minutes or until the fish flakes easily when tested
with a fork.
Serves: 4
Serving Size: 3 oz fish and 1 Tbsp pesto
Nutrition per Serving:
206 Calories, 9.5g Total Fat, 1.5g Saturated Fat, 3g Polyunsaturated Fat,
4g Monounsaturated Fat, 2g Carbs, 1g Fiber, 0g Sugar, 66mg Cholesterol,
28g Protein, 129mg Sodium
Dietary Exchanges: 3 1/2 lean meats
