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Roasted Salmon with Cilantro-Pesto Vinaigrette

Makes: 6  servings Prep 20 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

Make Cilantro-Pesto Vinaigrette::

2. Combine all vinaigrette ingredients in blender. Pulse until finely chopped, then puree, scraping frequently until smooth. Set aside.

Make Salmon::

3. 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
  • cal.(kcal)420,
  • Fat, total(g)30,
  • chol.(mg)96,
  • sat. fat(g)5,
  • carb.(g)1,
  • pro.(g)35,
  • sodium(mg)465,
  • Percent Daily Values are based on a 2,000 calorie diet