5 from 6 votes
Baked Salmon with Asian Cilantro Pesto
Topping heart-healthy salmon with a simple pesto sauce that has a bit of Asian flair makes for a quick and easy low-carb weeknight dinner!
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Calories:
404 kcal
Course:
Main Course
Cuisine:
Asian, American
Ingredients
For The Salmon:
- 4 sockeye salmon about 4 ounces each, fillets
- olive oil
- black pepper to taste
- salt to taste
For The Pesto:
- 1/2 cup almonds sriracha-flavored
- 3/4 cup cilantro roughly chopped, tightly packed
- 1 1/2 cups bok choy leaves roughly chopped, lightly packed
- 1 teaspoon lime fresh, zest
- 1 teaspoon lime juice fresh
- 1 teaspoon garlic minced, fresh
- 1 teaspoon ginger minced, fresh
- 1 1/2 teaspoons rice vinegar
- 1 tablespoon + 1 to 2 teaspoons soy sauce reduced-sodium
- Pinch black pepper
- 2 tablespoons olive oil
- green onion chopped, for garnish
Instructions
- Preheat oven to 425°F. Line a baking sheet with aluminum foil. Lightly rub the foil with olive oil.
- Pat the salmon fillets dry and place them on the baking sheet with the skin side down. Drizzle just enough oil to cover the top of each filet. Use a pastry brush or your fingers to gently rub the oil into the salmon. Sprinkle with salt and pepper.
- Bake the fish until it flakes easily with a fork, about 13-15 minutes.
- While the fish cooks, make the pesto. Place the almonds in a food processor and crush into small pieces.
- Add the cilantro and bok choy. Process until broken down and combined with the almonds. Scrape the sides and bottom frequently, making sure the almonds mix well with greens rather than packing down at the bottom of the processor.
- Add the lime zest, lime juice, garlic, ginger, rice vinegar, soy sauce, and pinch of black pepper. Continue processing until well combined.
- With the food processor running, stream in the olive oil and process until the mixture is creamy and runs through the processor smoothly.
- Remove fully the cooked salmon from the oven and transfer the fillets to plates.
- Spread the pesto on the salmon and garnish with green onion. Serve immediately.
Cup of Yum
Nutrition Information
Calories
404kcal
(20%)
Carbohydrates
4g
(1%)
Protein
38g
(76%)
Fat
26g
(40%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.003g
(0%)
Cholesterol
94mg
(31%)
Sodium
241mg
(10%)
Potassium
1039mg
(22%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1445IU
(29%)
Vitamin C
13mg
(14%)
Calcium
90mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 404
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 4g | 1% |
| Protein | 38g | 76% |
| Fat | 26g | 40% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 94mg | 31% |
| Sodium | 241mg | 10% |
| Potassium | 1039mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1445IU | 29% |
| Vitamin C | 13mg | 14% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.