Pesto Crusted Salmon (approx. 9 points+ per serving)

Last week I had this intense need for pesto. I only recently begun liking pesto, though I've watched friends enjoy it forever. This time I decided to find a recipe that combined my loves for salmon and pesto and I found this one.   It's not too fattening and good for you too :) My husband, parents and 2 year old absolutely loved it. *WW tip, I lowered the point value of the whole meal by serving it with green beans and salad with low fat Caesar dressing.

This recipe was easy and super delicious. There weren't too many steps and I was able to do it all in my processor. I would definitely make it again.

I plan to post my own pictures but since the blog was not in existence when I made this recipe, I'm using a picture from online. The salmon did come out looking something like this. 

Recipe: (Click here for the original recipe)

3 slices white bread ( I used whole wheat)
1 Tbs. pine nuts 
1 small clove garlic, finely chopped 
Salt and freshly ground black pepper 
4 cups lightly packed fresh basil leaves 
1/3 cup olive oil; more for the pan 
4 boneless salmon fillets (about 6 oz. each) *MY serving size is 4 oz servings. See note at bottom. 

Pulse the bread in a food processor to make breadcrumbs. Remove about 1/2 cup of the crumbs and reserve them. Add the pine nuts, garlic, 1 tsp. salt, and 1/4 tsp. pepper to the crumbs in the food processor and pulse. Add the basil and process again. With the motor running, add the olive oil in a slow stream, stopping occasionally to scrape down the sides of the bowl, until the pesto is spreadable.

Heat the oven to 400°F. Brush a small baking sheet with oil, put the fillets on it, and season them with salt and pepper. Spread a 1/4-inch layer of the pesto evenly over the top of each fillet. Sprinkle the reserved breadcrumbs over the pesto. Bake until the salmon is cooked -- it should just start to turn opaque, with a trace of bright orange in the middle -- and the topping is lightly browned, 10 to 15 min., depending on the thickness of the fish.


**The points plus value is approximated. I inputed the recipe as 16 oz of salmon for 4 servings. That is a 4 oz serving. It's a little more points than I would regularly allow myself, but since salmon is a power food and I only had 0 point side dishes, I figure it's okay.