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Dr. Janet's Roasted Tomato Pesto Wild Salmon

Dr. Janet's Roasted Tomato Pesto Wild Salmon

Fitness Together Northborough

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
Calories: 273
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

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