Basil Walnut Salmon with Roasted Artichoke Hearts
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.
Ingredients
- 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
Instructions
- 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.
Nutrition Information per serving
Calories: 360Carbohydrates: 30gProtein: 43gTotal Fat: 9g— Unsaturated Fat: 8g— Saturated Fat: 1gCholesterol: 70mgSodium: 440mgPotassium: 833mgFiber: 6gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0gVitamin A: 3810IUVitamin C: 47mgCalcium: 107mgIron: 2.4mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.