Pesto Salmon with Roasted Artichoke Hearts

By pattie_d

Rich in omega-3 fats, salmon is one of the world's most heart-healthy foods. You'll up the ante with my pesto variation, which incorporates walnuts, garlic, olive oil, and artichokes - ingredients that will satisfy your ticker and your taste buds.

Salmon earns rock star status in matters of the mind. That’s because fatty fish are rich in omega-3 fatty acids, a structural component of the human brain that enables neurons to conduct signals and communicate with other cells. In fact, studies confirm that frequent fish eaters experience slower rates of cognitive decline as they age. Lesson learned: Keep your brain razor-sharp by eating fatty fish like salmon at least twice each week. It’s delicious simply broiled with lemon, but for a more elaborate entrée, try my pesto salmon with artichokes.

Ingredients

• 2 cup(s) basil, fresh, leaves
• 1 tablespoon nuts, walnuts, chopped
• 3 clove(s) garlic, minced
• 1/4 teaspoon salt, Kosher, (optional)
• 1 can(s) artichoke hearts, (16 ounces) rinsed and drained, or 1 package (9 ounces) frozen, rinsed and thawed
• 1 large tomato(es), diced
• 1 teaspoon thyme, fresh, leaves, chopped
• pepper, black ground
• 12 ounce(s) fish, salmon, wild, (2, 6-ounce fillets), skin removed
• 1 tablespoon oil, olive

Details

Servings 2
Preparation time 10mins
Cooking time 35mins
Adapted from joybauer.com

Preparation

Step 1

PREPARATION

1. Preheat the oven to 350ºF. Line an 8" x 11" baking pan with parchment paper or aluminum foil.

2. In a blender or food processor, combine the basil, walnuts, half of the garlic, and optional salt. Blend until the mixture resembles a coarse meal.

3. Arrange the artichoke hearts in 2 separate mounds in the prepared pan. Top with the tomato and sprinkle with the thyme, remaining garlic, and pepper to taste. Place one salmon fillet on top of each artichoke mound and season with pepper. Spread the basil mixture on the fillets. Drizzle each fillet with 1⁄2 tablespoon of the olive oil.

4. Bake for 20 to 25 minutes, until the fillets are no longer translucent in the center and the fish flakes when pressed with a fork. Serve immediately.

Calories: 430
Total Fat: 20 g
Saturated Fat: 3 g
Cholesterol: 93 mg
Sodium: 440 mg
Total Carbohydrate: 22 g
Dietary Fiber: 5 g
Protein: 41 g
Sugars: