Salmon with Red Pepper Pesto

 

Yield:

Serves 4 (serving size: 1 fillet and 3 tablespoons pesto)

 

Ingredients

4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)

3/4 teaspoon kosher salt, divided

Cooking spray

1/3 cup chopped bottled roasted red bell peppers, rinsed and drained

1 tablespoon tomato paste

1 teaspoon extra-virgin olive oil

7 whole blanched almonds

1 garlic clove

Preparation

1. Heat grill pan over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon 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.
2. While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth. Serve pesto over fish.
Sustainable Choice: Look for salmon that's labeled "wild Alaskan," and you can be sure that you're getting a sustainable option.