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Ingredients
- 3/4 cups Pistachios, Shelled
- 1 medium Garlic, Cloves
- 1 cup Broccoli
- 1 cup Basil, Fresh
- 1/4 cups Olive Oil
- 1 ounce Pine Nuts
- 1 teaspoon Water
- 1 pound Salmon Fillet
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 4 oz salmon & 1/4 cup pesto
- 444 Calories
- 37g Total Fat
- 6g Sat Fat
- 0g Trans Fat
- 62mg Cholesterol
- 71mg Sodium
- 3g Total Carb
- 1g Fiber
- 1g Total Sugars (Includes 0g Added Sugars)
- 26g Protein
- 7 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place pistachios in food processor and pulse until chopped.
- Set aside in a small bowl.
- Place garlic, broccoli, basil, olive oil, pine nuts, and water in food processor and pulse until a thick puree remains.
- Place salmon filets, skin side down into indicated number of baking pans.
- Spread pesto sauce on top of salmon, then press chopped pistachios on top.
- Bake at 375 degrees for 12-15 minutes.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place pistachios in food processor and pulse until chopped.
- Set aside in a small bowl.
- Place garlic, broccoli, basil, olive oil, pine nuts, and water in food processor and pulse until a thick puree remains.
- Place salmon filets, skin side down into indicated number of baking pans.
- Spread pesto sauce on top of salmon, then press chopped pistachios on top.
- Cover tightly with foil, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Bake at 375 degrees for 12-15 minutes.