'Salmon with Creamy Pesto Sauce'
Source: Kraft Foods
4 Salmon fillets (1 lb.)
Lemon juice (optional)
1/4 cup Milk
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
2 Tbsp. Pesto
1 Tbsp. finely chopped fresh parsley
Heath oven to 350. Squirt each fillet with lemon juice (to taste). Bake chicken on greased foil lined baking sheet for 20-25 minutes.
Meanwhile, cook cream cheese and milk in saucepan on medium heat 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Stir in pesto. Serve fish topped with sauce and parsley.