RecipePesto Salmon with Roasted Artichoke Hearts
- Calories: 430
- Protein: 41g
- Total Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 93mg
- Total Carbohydrate: 22g
- Dietary Fiber: 5g
- Sodium: 440mg
Rich in omega-3 fats, salmon is one of the world’s most heart-healthy foods. You’ll up the ante with my pesto variation, which incorporates walnuts, garlic, olive oil, and artichokes — ingredients that will satisfy your ticker and your taste buds.
- Prep time
- Total Time
- 2 cups fresh basil leaves
- 1 tablespoon chopped walnuts
- 3 cloves garlic, minced
- 1 tablespoon reduced-sodium broth (chicken or vegetable)
- ¼ teaspoon Kosher salt (optional)
- 1 can (16 ounces) artichoke hearts (rinsed and drained) or 1 nine-ounce package frozen artichoke hearts (thawed)
- 1 large tomato, diced
- 1 teaspoon chopped thyme, fresh
- Ground black pepper to taste
- 2 wild salmon fillets (6 ounces each), skin removed
- 1 tablespoon olive oil
Preheat the oven to 350º. Line an 8-inch x 11-inch baking pan with parchment paper or aluminum foil.
In a blender or food processor, combine the basil, walnuts, half of the garlic, broth 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.