Pesto Salmon with Roasted Artichoke Hearts - 22g Carbs, 5g Fiber
From: www.joybauer.com
Rich in omega-3 fats, salmon is one of the world's most heart-healthy
foods. You'll up the ante with my pesto variation, which incorporates
walnuts, garlic, olive oil, and artichokes - ingredients that will
satisfy your ticker and your taste buds.
About This Recipe
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Servings: 2
2 cups fresh basil, leaves
1 Tbsp walnuts, chopped
3 cloves garlic, minced
1/4 tsp salt, Kosher, (optional)
1 (16oz can) artichoke hearts, rinsed and drained OR
1 (9oz pkg) frozen, rinsed and thawed
1 large tomatoes, diced
1 tsp fresh thyme, leaves, chopped
Pepper, black ground
12 oz wild salmon, (2, 6oz fillets), skin removed
1 Tbsp olive oil
1. Preheat the oven to 350 degrees F. Line an 8" x 11" baking pan with parchment paper or aluminum foil.
2. In a blender or food processor, combine the basil, walnuts, half of
the garlic, and optional salt. Blend until the mixture resembles a coarse
meal.
3. Arrange the artichoke hearts in 2 separate mounds in the prepared pan.
Top with the tomato and sprinkle with the thyme, remaining garlic, and
pepper to taste. Place one salmon fillet on top of each artichoke mound
and season with pepper. Spread the basil mixture on the fillets. Drizzle
each fillet with 1/2 tablespoon of the olive oil.
4. Bake for 20 to 25 minutes, until the fillets are no longer translucent
in the center and the fish flakes when pressed with a fork.
Serve immediately.
Servings: 2
Nutrition per Serving:
430 Calories, 20g Total Fat, 3g Saturated Fat, 93mg Cholesterol,
440mg Sodium, 22g Total Carbs, 5g Dietary Fiber, 41g Protein
