Salmon with Cilantro Almond Pesto

American Heart Association
  • Yield: 4 servings

The lovely green pesto is easy to make and gets a delightful flavor boost – without salt – from the garlic-herb seasoning blend. For a quick and pretty dish, scatter the almonds over the surface, as instructed below. If you prefer a fancier presentation, after spreading the pesto over the salmon, slightly overlap the almonds on the fillets to resemble fish scales, then bake as directed.


1/2cup loosely packed fresh cilantro
3tablespoons fat-free, low-sodium chicken broth
2tablespoons sliced almonds
2tablespoons shredded or grated Parmesan cheese
1teaspoon salt-free garlic-herb seasoning blend
4 salmon fillets (about 4 ounces each), rinsed and patted dry
1/4cup sliced almonds


  1. Preheat the oven to 400F. Line a baking sheet with aluminum foil or lightly spray with cooking spray.
  2. In a food processor or blender, process the pesto ingredients for 15 to 20 seconds, or until slightly chunky.
  3. Place the fillets about 2 inches apart on the baking sheet. Spread the pesto evenly over the top of the fillets. Sprinkle with 1/4 cup almonds.
  4. Bake for 10 to 12 minutes, or until the fish flakes easily when tested with a fork.

Nutritional Info *per serving

  • Calories 206
  • Fat 9.5g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 3.0g
  • Monounsaturated Fat 4.0g
  • Cholesterol 66mg
  • Sodium 129mg
  • Carbohydrate 2g
  • Fiber 1g
  • Sugars 0g
  • Protein 28g
  • Trans Fat 0g