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Pesto Salmon with Roasted Artichoke Hearts
Ingredients
  • 2 cups fresh basil leaves
  • 1 to 2 tablespoons chopped walnuts
  • 3 cloves garlic, minced and divided
  • 1 tablespoon reduced-sodium broth, chicken or vegetable
  • ¼ teaspoon Kosher salt
  • 1 can (16 ounces) artichoke hearts (rinsed and drained) or 1 nine-ounce package frozen artichoke hearts (thawed)
  • 1 to 2 cups cherry or grape tomatoes, halved
  • 1 teaspoon fresh thyme leaves
  • Ground black pepper and salt to taste
  • 2 wild salmon fillets (about 5 ounces each), skin removed
Steps
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