Salmon Roasted with Cilantro Pesto
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
garlic cloves
|
|
| 1 | cup |
cilantro
loosely packed |
|
| 5 | tablespoons |
olive oil
|
|
| 1 | each |
lime juice
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly grounded |
*
|
| 2 | pounds |
salmon fillets
skin on |
|
| 1 | large |
tomatoes
seeded, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
garlic cloves
|
|
| 237 | ml |
cilantro
loosely packed |
|
| 75 | ml |
olive oil
|
|
| 1 | each |
lime juice
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly grounded |
*
|
| 907.2 | g |
salmon fillets
skin on |
|
| 1 | large |
tomatoes
seeded, chopped |
|
Directions
Preheat oven to 400℉ (200℃).
Place the garlic, cilantro, 2 tablespoons of the olive oil, the lime juice, salt, and pepper in a blender or a food processor.
Process until creamy.
Brush a baking pan or sheet with the remaining oil and place the salmon in it.
Spread the cilantro mixture on the salmon, scatter the tomato over it, and sprinkle with a little more salt and pepper.
Bake, uncovered, until the salmon is done (peek in between the layers of flesh with a thin-bladed knife), 12 to 15 minutes.
Serve immediately.
