- Calories: 360
- Protein: 43 g
- Total Fat: 9 g
- Saturated Fat: 1 g
- Cholesterol: 70 mg
- Total Carbohydrate: 30 g
- Total Sugars: 2 g
- Added Sugar: 0 g
- Dietary Fiber: 6 g
- Sodium: 440 mg
This recipe combines two of my favorite heart-smart foods: salmon, which is rich in omega-3 fats, and pesto, the flavorful topping that features omega-3-packed walnuts and the Mediterranean Diet standout olive oil. That makes this dish a tasty two-for-one treat: It satisfies your taste buds and protects your pumper.
- Prep time
- Total Time
- 2 cups fresh basil leaves
- 1 to 2 tablespoons chopped walnuts
- 3 cloves garlic, minced and divided
- 1 tablespoon reduced-sodium broth, chicken or vegetable
- ¼ teaspoon Kosher salt
- 1 can (16 ounces) artichoke hearts (rinsed and drained) or 1 nine-ounce package frozen artichoke hearts (thawed)
- 1 to 2 cups cherry or grape tomatoes, halved
- 1 teaspoon fresh thyme leaves
- Ground black pepper and salt to taste
- 2 wild salmon fillets (about 5 ounces each), skin removed
Preheat the oven to 350º. Line a baking pan with parchment paper and set aside.
In a blender or food processor, combine the basil, walnuts, half of the garlic, broth and salt. Pulse until the mixture resembles a coarse meal.
Arrange the artichoke hearts on the prepared pan. Top with the tomato and sprinkle with the thyme, remaining garlic, and a sprinkling of salt and pepper to taste. Place the salmon fillets on top of the veggies and lightly sprinkle with salt and pepper. Spread the basil mixture on the fillets. Mist each fillet with olive oil spray.
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 each filet with half of the vegetable mixture.
For another spin on salmon, try my Wild Salmon and Chickpea Salad.