2 cups fresh spinach leaves

1/2 cup basil leaves

1/4 cup fat-free, less-sodium chicken broth

1 tablespoon olive oil

1/4 teaspoon salt

3 garlic cloves, peeled

Cooking spray

2 (6-ounce) salmon fillets, skinned

2/3 cup hot cooked brown rice

 

Preheat oven to 400°. Place the first 6 ingredients in a food processor or blender, and process until smooth. Spoon 3 tablespoons pesto into bottom of an 8-inch square baking dish coated with cooking spray. Top with the salmon fillets, and spread with the remaining pesto. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork. Serve with rice.