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Salmon with Red Pepper Pesto

My H-E-B Health and Wellness


Quick and easy

Quick and easy

Quick and easy

Prep Time:

5 minutes

Cook Time:

10 minutes


4   (6 oz.)  fresh or frozen salmon fillets

3/4   tsp.  kosher salt, divided

1/2   c.  chopped bottled roasted red bell peppers, rinsed and drained

1   Tbsp.  tomato paste

1   tsp.  olive oil

7  whole blanched almonds

1   clove  garlic


Heat grill pan on Medium-High.

1. Sprinkle fish evenly with ? teaspoon salt.

Coat pan with cooking spray, add fish, and cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Meanwhile, combine remaining salt, bell peppers, tomato paste, olive oil, almonds and garlic in a blender or food processor, and process until pesto is smooth.

Serve over fish.
Nutritional Information
Serving size: 8, Calories: 200, Total Fat: 13g, Saturated Fat: 2.5g, Sodium: 260mg, Carbohydrates: 2g, Dietary Fiber: 1g, Protein: 18g
My H-E-B Health and Wellness

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