For the pesto: Place all pesto ingredients into a food processor and blend pesto until a spreadable consistency.
Pre-heat oven for 400 degrees fahrenheit. Grease a tin pan with olive oil spray. Place salmon fillets in the pan and cover each fillet with 1 tablespoons of pesto. Top salmon with tomato slices and sprinkle with dried basil and black pepper.
Bake salmon until opaque in the center, about 20-25 minutes.
Yield: 2 servings (1 serving = 4 oz fillet)
Nutritional information per serving:
Food weight: 3.0
Sodium: 67 mg
Carbohydrate: 3 g
Dietary fiber: 1 g
Fat: 15 g
Cholesterol: 81 mg
Protein: 30 g
Recipe Source: An excerpt from the book Prevent a Second Heart Attack by Janet Bond Brill, Ph.D., R.D., LDN; Published by Three Rivers Press; February 2011 Copyright 2011 Janet Brill, Ph.D. To learn more about this book please visit http://www.DrJanet.com