An aromatic pesto accented with black olives and citrus makes the flavor profile of this dish more sophisticated than your average broiled salmon. Not only is it packed with salmon’s heart-healthy omega 3s, it’s also super fast to cook.
Broiled Salmon with Olive Pesto - Delicious Decisions
Calories205 Per Serving
Protein25g Per Serving
Fiber1g Per Serving
|Total Fat||10.5 g|
|Saturated Fat||1.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.5 g|
|Monounsaturated Fat||4.5 g|
|Total Carbohydrate||3 g|
|Dietary Fiber||1 g|
3 lean meat
1 cup loosely packed, fresh basil
2 tablespoon pine nuts
2 tablespoon sliced black olives
1 teaspoon grated orange zest
2 tablespoon fresh orange juice
1 tablespoon light mayonnaise
2 teaspoon olive oil
2 medium garlic cloves (minced)
4 salmon fillets (about 4 ounces each), rinsed, patted dry
Preheat the broiler. Lightly spray the broiler pan with cooking spray.
In a food processor or blender, process the remaining ingredients except the fish for 15 to 20 seconds, or until slightly chunky.
Place the fish on the broiler pan. Using a pastry brush or spoon, spread the basil mixture over both sides of the fish.
Broil the fish about 4 inches from the heat for 5 to 6 minutes. Turn over the fish. Broil for 4 to 5 minutes, or until the desired doneness.
Healthy Fats, Low-Cholesterol Cookbook
The cookbook offers more than 200 dishes, which range from snacks to desserts. It also includes the American Heart Association’s healthy lifestyle recommendations and strategies on healthy shopping, cooking, and dining out. You’ll also find information on heart disease and stroke, including their risk factors and warning signs.
Broiled Salmon with Olive Pesto
Trail Mix with Cocoa-Dusted Almonds
This recipe is reprinted from AMERICAN HEART ASSOCIATION HEALTHY FATS, LOW-CHOLESTEROL COOKBOOK, Fifth Edition. Copyright ©2015 by American Heart Association. Cover photo by Lucy Schaeffer. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.