FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Gardening       Cooking Schools       Gourmet Tours       Food Festivals

 You are here > Home > Recipes >

Seafood RecipesFish Recipes pg 2SALMON RECIPES >>>>> >  Pesto Salmon with Artichoke Hearts

 

 

CULINARY SCHOOLS & COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

 

 

FREE Food & Beverage Publications
An extensive selection of free magazines, and other publications. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.

 

Chef with red wine glass

PESTO SALMON WITH ROASTED ARTICHOKE HEARTS

 

Swimming with 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 as well as your taste buds
Makes 2 servings

 

Ingredients

• 2 cups fresh basil leaves
• 1 tablespoon walnuts, chopped
• 3 cloves garlic, minced
• Salt substitute
• 1 can (16 ounces) artichoke hearts, rinsed and drained, or 1 package (9 ounces) frozen artichoke hearts, rinsed and  thawed
• 1 large tomato, diced
• 1 teaspoon fresh thyme leaves, chopped
• Ground black pepper
• 2 fillets (6 ounces each) wild salmon, skin removed
• 1 tablespoon olive oil
 

Directions

1. Preheat the oven to 350°F. Line an 8" x 11" baking pan with parchment paper or aluminum foil.

2. In a blender or food processor, combine the basil, walnuts, one-half of the garlic, and salt substitute to taste. Blend until the mixture resembles a coarse meal.

3. Arrange the artichoke hearts in 2 separate mounds in the prepared pan. Top with the tomato and sprinkle with the thyme and salt substitute and pepper to taste. Place one salmon fillet on top of each artichoke mound and season with salt substitute and pepper. Spread the basil mixture on the fillets. Drizzle each fillet with ½ tablespoon olive oil.

4. Bake 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.
 

Nutrition
Per Serving
430 calories, 41 g protein, 22 g carbohydrate, 20 g fat (2.7 g saturated), 93 mg cholesterol, 500 mg sodium, 5 g fiber
 

Reprinted from: Joy Bauer's Food Cures: Treat Common Health Concerns, Look Younger & Live Longer by Joy Bauer, MS, RD, CDN with Carol Svec. Copyright © 2007 Joy Bauer, MS, RD, CDN.  Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling at (800) 848-4735.
 

 

 

 

 

 

 

Popular Pages

Cooking Basics
Baking and Pastry
Recipe Videos
World Cuisine
Local Food Festivals

 

Click here to buy posters at Allposters!
Click here to buy posters at Allposters!

 

 

 

Culinary Posters and Food Art