Tree Fruit - Apples, Figs, Stone Fruits, Avocado, Citrus

Zana · November 5, 2011

Chef Meg's Roasted Salmon with Caramelized Apple-Almond Pesto

- 14.3g Carbs, 3.8g Fiber, 0.5g Sugar

From: www.SparkPeople.com user CHEF_MEG
When you're shopping for this recipe, buy double the ingredients and make an extra batch for Chef Meg's Salmon Cakes later in the week.

12 oz salmon fillets
1 tsp unsalted butter
2 Granny Smith Apples, skin left on, cut into 1/4 inch dice
1/4 cup slivered almonds, toasted
1/2 bunch Italian parsley, leaves only
Pinch black pepper
1/2 lemon, juiced

Preheat oven to 400 degrees.

Place parsley leaves in a blender; puree, adding lemon juice and warm water until the mixture forms a paste.
Season with black pepper.

Heat a small sauce pan and add butter.
Once butter has melted and is foaming, add apples and cook for 3 minutes.
Remove apples from the heat and add the almonds and parsley pesto; toss to combine.

Place the salmon, skin side down on a roasting pan.
Layer the pesto over the fish; roast for 12-15 minutes or until the meat is firm and just starting to flake.

Makes 3 three ounce servings with 1/4 cup of apples and pesto per serving.

Servings: 4

Nutrition per Serving:
251 Calories, 11.7g Total Fat, 2g Saturated Fat, 3.7g Polyunsaturated Fat,
4.8g Monounsaturated Fat, 56.6mg Sodium, 765.4mg Potassium,
14.3g Total Carbs, 3.8g Dietary Fiber, 0.5g Sugars, 23.8g Protein

November 5, 2011	#1
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Chef Meg's Roasted Salmon with Caramelized Apple-Almond Pesto - 14.3g Carbs, 3.8g Fiber, 0.5g Sugar From: www.SparkPeople.com user CHEF_MEG When you're shopping for this recipe, buy double the ingredients and make an extra batch for Chef Meg's Salmon Cakes later in the week. 12 oz salmon fillets 1 tsp unsalted butter 2 Granny Smith Apples, skin left on, cut into 1/4 inch dice 1/4 cup slivered almonds, toasted 1/2 bunch Italian parsley, leaves only Pinch black pepper 1/2 lemon, juiced Preheat oven to 400 degrees. Place parsley leaves in a blender; puree, adding lemon juice and warm water until the mixture forms a paste. Season with black pepper. Heat a small sauce pan and add butter. Once butter has melted and is foaming, add apples and cook for 3 minutes. Remove apples from the heat and add the almonds and parsley pesto; toss to combine. Place the salmon, skin side down on a roasting pan. Layer the pesto over the fish; roast for 12-15 minutes or until the meat is firm and just starting to flake. Makes 3 three ounce servings with 1/4 cup of apples and pesto per serving. Servings: 4 Nutrition per Serving: 251 Calories, 11.7g Total Fat, 2g Saturated Fat, 3.7g Polyunsaturated Fat, 4.8g Monounsaturated Fat, 56.6mg Sodium, 765.4mg Potassium, 14.3g Total Carbs, 3.8g Dietary Fiber, 0.5g Sugars, 23.8g Protein