Salmon with Cilantro Pesto Recipe

  • Serves: 3 ounces fish and 1 tablespoon pesto per serving
  • Baking Time: 10-12 minutes


Vibrant orange 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.


Cooking spray (optional)

Cilantro Pesto
1/2 cup loosely packed fresh cilantro

3 tablespoons fat-free, low-sodium chicken broth

2 tablespoons sliced almonds

2 tablespoons shredded or grated Parmesan cheese

1 teaspoon salt-free garlic-herb seasoning blend


4 salmon fillets (about 4 ounces each), rinsed and patted dry

1/4 cup sliced almonds


Cooking Instructions

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, process the pesto ingredients 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.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
9.5 g
Saturated Fat
1.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
3.0 g
Monounsaturated Fat
4.0 g
66 mg
129 mg
2 g
1 g
0 g
28 g

Dietary Exchanges

3 1/2 lean meat

This recipe is brought to you by the American Heart Association’s Go Red For Women movement. Recipe copyright © 2005 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere or online at