Pesto Salmon with Roasted Artichoke Hearts
10 mins
35 mins
Nutrition Facts
Calories: 430
Total Fat: 20 g
Saturated Fat: 3 g
Cholesterol: 93 mg
Sodium: 440 mg
Total Carbohydrate: 22 g
Dietary Fiber: 5 g
Protein: 41 g
INGREDIENTS
-
2
cup(s)
basil, fresh, leaves
-
1
tablespoon
nuts, walnuts, chopped
-
3
clove(s)
garlic, minced
-
1/4
teaspoon
salt, Kosher, (optional)
-
1
can(s)
artichoke hearts, (16 ounces) rinsed and drained, or 1 package (9 ounces) frozen, rinsed and thawed
-
1
large
tomato(es), diced
-
1
teaspoon
thyme, fresh, leaves, chopped
-
pepper, black ground
-
12
ounce(s)
fish, salmon, wild, (2, 6-ounce fillets), skin removed
-
1
tablespoon
oil, olive
PREPARATION
Preheat the oven to 350ºF. Line an 8" x 11" baking pan with parchment paper or aluminum foil.
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.
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.
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.
|
Advertisement
Get the Food Cures newsletter, FREE!
Search for a food to find out which of your favorites will actually help you feel better. Just start typing in the box above!
|