Roasted Salmon with Cilantro Yogurt Pesto

Recipe from www.dannon.com


Ingredients:
8 (6 oz.) salmon fillets
2 Tbsp. + 1/4 cup extra virgin olive oil
1 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 cup cilantro leaves
1 tsp. minced garlic
1/3 cup toasted walnuts
1/8 tsp. crushed red pepper flakes
1 cup Dannon® Plain Yogurt


Instructions:

1. Pre-heat oven to 250 degrees F.

2. Coat a 13”x9” glass pan with 1 Tbsp. olive oil. Drizzle 1 Tbsp. oil
on the salmon fillets and place fillets skin side down in the pan.
Lightly season filets with salt and pepper. Roast in oven for 30
minutes.

3. While the salmon cooks: In a food processor, process the cilantro,
garlic, walnuts, 1/4 cup olive oil and crushed red pepper flakes until
smooth. Fold in the Dannon® Plain Yogurt.

4. Drizzle cooked salmon with the cilantro pesto and serve.


Yields:
8 servings

Notes:
1. For Casserole Club, I recommend cooking the salmon according to the package directions regarding the cook temp and length of time, however be sure to add the oil, salt and pepper as instructed in the recipe.

2. Add some sauce (about one tablespoon per serving) to the rice provided, sprinkled with a little salt, as a side dish.