To prepare pesto: Meanwhile, place oil, almonds and garlic in a blender and pulse to combine. With the blender on medium speed, begin to add cilantro, a handful at a time. Continue, scraping down the sides, until all the leaves are pureed and you have a thick paste. Season with salt and set aside.

Heat butter in a large nonstick skillet over medium heat until foaming. Add the salmon cakes and cook, gently turning halfway through, until golden on both sides, 5 to 6 minutes total. Adjust the heat and reshape the cakes as necessary.

Serve the salmon cakes with the pesto and a wedge of lemon.

Recipe notes: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250 F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled "Panko breadcrumbs." Find them at well-stocked supermarkets.

Recipe nutrition: Per serving: 302 calories; 22 g fat (3 g sat, 12 g mono); 33 mg cholesterol; 8 g carbohydrate; 0 g added sugars; 1 g total sugars; 18 g protein; 1 g fiber; 469 mg sodium; 146 mg potassium.

Nutrition bonus: Vitamin C (24 percent daily value), omega-3s.

1/2 Carbohydrate Serving(s)

Exchanges: 1/2 starch, 2 lean meat, 3 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)