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Salmon with Red Pepper Pesto
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| 4 (6 oz) | fresh or frozen sustainable salmon fillets |
| 3/4 tsp | kosher salt, divided |
| Cooking Spray | |
| 1/3 cup | chopped bottled roasted red bell peppers, rinsed and drained |
| 1 tbsp | tomato paste |
| 1 tsp | olive oil |
| 7 | whole blanched almonds |
| 1 | garlic clove |
| Heat grill pan over medium-high heat Sprinkle fish evenly with 1/2 tsp salt. Coat pan with cooking spray. Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. While the fish cooks, combine remaining 1/4 tsp salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth Serve pesto over fish. | |
| 14.8 | fat |
Protein 39.3
carb 2.4
fiber .6
serving size 1 fillet and 3 tbsp of pesto
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