• 2 cup(s) fresh spinach leaves
• 1 cup(s) basil leaves
• 1 cup(s) fat-free, less-sodium chicken broth
• 1 tablespoon olive oil
• 1 teaspoons salt
• 3 piece garlic cloves, peeled cooking spray
• 6 ounce salmon fillets, skinned
• 2 cup(s) 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.