Vibrant salmon fillets get a double dose of crunchy almonds, one in the pesto and one in the topping. 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.

Ingredients

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

Directions

• Preheat the oven to 400°F. Line a baking sheet with aluminum foil or lightly spray with cooking spray.
• In a food processor or blender, make the pesto by combining the cilantro, chicken broth, almonds, Parmesan cheese and garlic-herb seasoning and process for 15 to 20 seconds, or until slightly chunky.
• 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.
• Bake for 10 to 12 minutes, or until the fish flakes easily when tested with a fork.

Serves 4; 3 ounces fish and 1 tablespoon pesto per serving

Calories: 206

Total Fat: 9.5 g

Cholesterol: 66 mg

Sodium: 129 mg

Carbohydrates: 2 g

Fiber: 1 g

Sugars: 0 g

Protein: 28 g

This recipe is brought to you by the American Heart Association.