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ShareRoasted Salmon with Cilantro-Pesto Vinaigrette
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Makes: 6
servings
Prep:
20 mins
Bake: 8 mins
Stand: 15 mins
Bake: 8 mins
Stand: 15 mins
Ingredients
-
CILANTRO-PESTO VINAIGRETTE
3/4 cup fresh cilantro leaves - 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon pine nuts or slivered almonds
- 1 garlic clove
- 1/8 teaspoon salt
-
SALMON
1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper
- 6 (6 oz. each) salmon fillets
- 2 tablespoons vegetable oil
Directions
1. Heat oven to 400 degrees F
2. Make Cilantro-Pesto Vinaigrette: Combine all vinaigrette ingredients in blender. Pulse until finely chopped, then puree, scraping frequently until smooth. Set aside.
3. Make Salmon: Sprinkle the 1/2 teaspoon salt and the pepper on salmon. Heat vegetable oil in 12-inch ovenproof nonstick skillet over medium-high heat. Cook salmon, skin side up, 3 to 4 minutes or until golden. Place in oven and bake 8 to 10 minutes or until salmon flakes when tested with a fork.
4. Let stand 15 minutes; cover and refrigerate at least 4 hours or up to 24 hours. At serving time, drizzle with Cilantro-Pesto Vinaigrette. Makes 6 servings.
Nutrition Facts
- Servings Per Recipe 6
- Calories(kcal)420,
- Protein(gm)35,
- Carbohydrate(gm)1,
- Fat, total(gm)30,
- Cholesterol(mg)96,
- Saturated fat(gm)5,
- Sodium(mg)465,
- Percent Daily Values are based on a 2,000 calorie diet
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