Tested Recipe Adapted from www.recipe.com
4 salmon fillets (1 lb)
1/4 tsp each salt and pepper
2 tbsp olive oil
1/4 cup milk
4 ounces (1/2 of 8 oz pkg) Philadelphia cream cheese, cubed
2 tbsp pesto
1 tbsp finely chopped fresh parsley
1. Heat grill to medium heat.
2. Brush both sides of fish with oil; sprinkle with salt and pepper. Grill, skin-sides down, 10 min. or until fish flakes easily with fork.
3. 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.
4. Serve fish topped with sauce and parsley.