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Baked Salmon with Asian Cilantro Pesto - A simple, healthy and easy dinner that feels SO fancy, but is ready in under 30 minutes! It's gluten free, low carb and only 300 calories! | Foodfaithfitness.com | @FoodFaithFit

Baked Salmon with Asian Cilantro Pesto

Baked salmon is topped with a simple Asian cilantro pesto for a quick and easy dinner that is low carb, gluten free and healthy! Perfect for weeknights!

Course Main Course
Cuisine American, Asian
Keyword baked salmon recipe, gluten free dinners, healthy dinners, low carb dinners
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Taylor

Ingredients

For the salmon:

  • 4 Sockeye Salmon Fillets About 4oz each
  • Olive oil
  • Salt/pepper

For the pesto:

  • 1/2 Cup Blue Diamond Sriracha Flavored Almonds 75g
  • 3/4 Cup Roughly chopped cilantro tightly packed (25g)
  • 1 1/2 Cups Roughly chopped Bok Choy leaves lightly packed (45g)
  • 1 tsp Fresh lime zest
  • 1 tsp Fresh lime juice
  • 1 tsp Fresh garlic minced
  • 1 tsp Fresh ginger minced
  • 1 1/2 tsps Rice vinegar
  • 1 Tbsp + 1-2 tsps Reduced-sodium Soy sauce * Coconut aminos for Paleo version
  • Pinch of pepper
  • 2 Tbsp olive oil
  • Chopped green onion for garnish

Instructions

  1. Preheat your oven to 425 degrees and line a baking sheet with tinfoil. Lightly rub the tinfoil with olive oil.
  2. Pat the salmon fillets dry and place them, skin-side down, onto the baking pan. Drizzle just enough oil to cover the top of each filet and rub it into the salmon with your fingers, or a pastry brush. Sprinkle with salt and pepper.
  3. Bake the fish until it flakes easily with a fork, about 13-15 minutes. **
  4. While the fish cooks, place the almonds in a small food processor(mine is 3 cups) and process until broken down into small pieces.
  5. Add in the cilantro and Bok Coy and process until broken down and combined with the almonds, scraping down as necessary. Make sure the almonds aren't packing down at the bottom of the processor and not being mixed into the greens.
  6. Add in the lime zest, lime juice, garlic, ginger, rice vinegar, soy sauce and pepper and continue processing until creamy and combined.
  7. With the food processor running, stream in the olive oil and process until the mixture runs through the processor smoothly, and is creamy.
  8. Spread the pesto on the salmon and garnish with green onion.
  9. DEVOUR.

Recipe Notes

* Both Mr. FFF and I liked the pesto with the full 1 Tbsp + 2 tsps of Soy Sauce, but we tend to like things on the saltier side. I would suggest starting with 1 Tbsp + 1 tsp, and adding the additional tsp at the end, if you think it needs to be saltier.
**A good rule of thumb is 4-6 minutes per 1/2 inch of salmon, depending on how well-done you like it.