- 4-4oz salmon fillets
- 1 tbsp tomato paste
- 1/3 c chopped bottled roasted red bell peppers
- 1/4 tsp salt, divided
- 1 tsp olive oil
- cooking spray
- 1 garlic clove
- Heat grill pan over medium-high heat. Sprinkle fish evenly with 1/2 tsp salt. Coat pan with cooking spray.
- Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
- While the fish cooks, combine remaining 1/4 tsp salt, bell peppers and remaining ingredients in a blender or food processor and process until smooth.
- Serve pesto over fish.
Servings: protein 3 per fillet and 1/3 carbohydrate
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