Salmon with Red Pepper Pesto by TRobinson

Source: Cooking Light

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

Instructions

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.
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.

Servings: 4

Nutrition Information (per serving):
Calories 309
Fat 14.8 g
Saturated Fat 2.2 g
Cholesterol 107 mg
Sodium 506 mg
Carbohydrates 2.4
Fiber 0.6 g
Protein 39.3 g