Salmon and walnuts—two of the best dietary sources of Omega-3s—come together in Dr Greene’s scrumptiously simple dish.
1 cup loosely packed fresh basil leaves
1/4 teaspoon salt
1 small garlic clove, sliced
1/3 cup toasted walnuts
3 to 4 tablespoons olive oil
1 teaspoon fresh lemon zest
1-lb salmon fillet, with or without skin
1 large tomato
salt and pepper to taste
To prepare the pesto, combine the basil, salt, garlic, nuts and olive oil in a food processor and process until smooth. Add more olive oil or a tablespoon of water if the mixture is too thick. Add salt to taste. Set aside.
To prepare the salmon, preheat oven to 450°. Measure a piece of aluminum foil to more than twice the length of the fish. Lightly oil the foil and place fish in center of foil. Spread pesto over fish and top with chopped tomatoes. Lightly season with salt and pepper.
Bring foil together over the fish and fold at least two times to seal well on top and along the sides. Place the salmon package on a baking sheet and bake in the preheated oven for 10-12 minutes. Cool slightly before opening and serving.
Calories 188; Calories from Fat 95; Total Fat 11g; Saturated Fat 1g; Cholesterol 49mg, Sodium 158mg, Total Carbohydrates 3g; Fiber 1g; Sugar 1g; Protein 20g; Vitamin A 12% DV; Vitamin C 10% DV; Calcium 3% DV; Iron 7% DV.
Omega-3s 2544mg [2.5g]